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Strawberry-Lemon Pancakes

4 cups strawberries
1/2 cup honey
1 cup orange juice
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons maple syrup
2 cups milk
3 tablespoons butter, melted
2 large egg yolks
3 tablespoons lemon juice
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
2 large egg whites, beaten

1. Clean and slice strawberries. Crush one quarter of the strawberries. In a medium bowl combine the crushed berries with honey and orange juice. Gently stir in the remaining berries; set aside.
2. In a medium bowl sift together flour and baking powder; set aside.
3. In a large bowl, blend together maple syrup, milk, melted butter, and egg yolks. Add lemon juice, grated lemon peel, and grated orange peel. Slowly add in flour mixture until just moistened. Carefully fold in stiffly beaten egg whites. Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes each side or until golden brown. Serve with the strawberry topping. Makes 4-inch size pancakes.

Makes 14 pancakes.