Memorial Day Pancakes & Strawberry Rhubarb Sauce

Last year during Memorial Day weekend, we were in the Big Apple for the National Skeeball Championship. Yep, you read that right; my friends and I play in a skeeball league. Anyways, at said skeeball championship, we were already talking about next Memorial Day’s plans which  included a fellow national skeeballer’s wedding in Monterey.

Though we didn’t play any skeeball during Memorial Day, we had a relaxing weekend centered around the main event; the wedding. Four of us wedding guests decided to rent this cute house for the weekend so we could enjoy Monterey to the fullest. We woke up to a misty morning, so staying in and making a big breakfast with some morning beverages seemed like the best way to begin the day. The combo of the rain, hearty cornmeal pancakes, strawberry rhubarb sauce, and bloody mary’s made for a great start to a lazy Saturday.

Strawberry Rhubarb Sauce

{print me!}

• 1 small basket of strawberries, hulled and quartered
• 3-4 stalks of rhubarb, chopped in 1 inch pieces
• 2 tablespoons maple syrup
• 1 tablespoon water
• 1 teaspoon vanilla

Add all of the ingredients into a medium sized pot.

Put over low-medium heat for about 15-20 minutes, or until the fruit is soft and the sauce has thickened.

Now whip up your favorite pancakes!

I tried it with these lemon cornmeal pancakes and it was a great combo indeed.

We finally made it off the couch just in time for the rain to clear for the wedding.

How cool is that personalized cake topper? And how dorky do these boys look?

This was the first “friend” wedding I have been to, and I’m pretty ready for another. No better excuse to go away for the weekend, eat good food, hang out with friends, and dance the night away.