In Touching Stars, Gayle Fortman, proprietor of a bed-and-breakfast inn in Virginia's Shenandoah Valley, has a treasure trove of breakfast menus. None is a bigger success than Florida pancakes, her oldest son's specialty. Florida pancakes are a specialty in my own house. My children grew up with this Saturday morning treat prepared by their dad, who happens to be a Florida native. We hope you enjoy this simple recipe, too.

Florida Pancakes
Serves 4

2 cups unbleached flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg, slightly beaten
2 cups orange juice
2 tablespoons cooking oil or melted butter
1 small banana, quartered lengthwise, then sliced
1/2 cup chopped pecans
Shredded coconut (optional)

In a medium size bowl mix flour, baking powder and salt and set aside.

In a small bowl beat egg; add orange juice and 2 tablespoons oil or melted butter.

Add liquid ingredients to dry; stir just until mixed. Thin with water, if needed, a tablespoon at a time. Don't thin too much and don't expect all lumps to disappear. Fold in banana and pecans. Cook on a nonstick or oiled griddle, using about 1/4 cup per pancake. Sprinkle coconut on top, then flip when the pancakes begin to bubble at the edges.

For an easier version, use a top quality pancake mix and replace required milk or water with orange juice. Add bananas and pecans and cook the same way.

Whichever way you choose, eat up. Please have an extra one for me.