Things I Cook: Hotcakes With Strawberry Compote

Tonight's recipe comes from Mr. Curtis Stone, from his book, Relaxed Cooking With Curtis Stone. I first made these pancakes last year for a jewelry party I hosted, and I've been hooked ever since. I've been spoiled with these pancakes, and have since become disenchanted with Bisquick. If you decide to make them for yourself, I am 100% positive you will agree. They are light, yet super flavorful, and the best part is, THEY ARE STUPIDLY SIMPLE TO MAKE. (P.S. Compote is WAY better than heavy pancake syrup. It pwns it so hard.) Anyway, I made these pancakes tonight for breakfast-dinner with a few modifications. Here's how they turned out: (I'm going to apologize right now: I'm no food photographer, and I'm also too lazy to spend a lot of time trying to get that perfect snapshot. Plus, I was hungry. Trust me, they taste better than they might look.)

The original recipe calls for blueberries, but as you can see, I substituted strawberries because they were cheaper and I knew for sure they were in season. That's the beauty of this recipe: you can use whatever fruit you want and it'll still be delicious. The compote recipe also calls for the zest and juice of one lemon, but I used lime juice because that's just how I roll. And I already had it in my fridge. I also omitted the mint because I didn't have any and didn't want to buy some just for this recipe. My pancakes still turned out great.

If you'd like to try your hand at making them yourself, you can view the recipe here.