BANG! What better way to start a Fourth of July weekend than with a breakfast of these beauties?
I have lots of smiles every morning that I make these. By this time each year, the summer fruits are at their peak - full of perfect sweetness.
We start with a base of our favorite homemade Buttermilk Pancakes - fluffy, light and tender. One, two or three, stack 'em up as high as you'd like.
I spread a layer of our favorite homemade jam on the top - Strawberry, Raspberry, or for today, our favorite Rhubarb Jam. Apricot preserves are also pretty tasty on these. (Which reminds me...they found my last stashed jar of Rhubarb Jam, so it's time to make another batch soon!)
Slice your strawberries, and layer a circle around the outside edge of the pancake. Add another layer or two of strawberries, filling in the empty spaces as you go. Top with some fresh juicy blueberries, and you are ready to go!
If you've got a banana lover, you can also start with a layer of banana slices before you start adding the strawberry slices.
And if you're really crazy, you could top with some fresh whipped cream. We prefer them without the whipped cream, but whatever floats your boat!
This was my favorite thing to make and EAT this weekend. Soooooo good!
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