My friend, Becky, and I team up once a month with a theme and then we come up with a recipe.This month I chose the theme, Easter. Be sure to hop on over and check out her amazing recipe for Quick Pickled Asparagus.
Easter is coming up in a few days, so I have been thinking about our menu a little bit. My son only cares about making a cake with Cadbury mini eggs on top (hold the coconut). My girls will eat just about anything. My husband wants Design Mom’s slow cooker ham again. I’m thinking more about what I want to make for breakfast than anything else. But I’m pretty sure it’s going to include pancakes in some form. For weeks and weeks I’ve been craving strawberry rhubarb compote over a stack of buckwheat pancakes. You know how it goes, right? You start thinking about that (insert craving here) and you can’t shake it. (And I’m not even pregnant!) So there I was in front of my open refrigerator, staring at the rhubarb and package of fresh strawberries, and before I knew it the compote was bubbling away on the stove and I was flipping pancakes.