One of the great luxuries in life is waking up on the weekends, drinking your coffee, and leisurely cooking breakfast. As a kid, Sunday breakfast was always my job, and I took it very seriously. French toast was often my choice, but I also occasionally prepared pancakes (though I was never a very proficient pancake flipper) or waffles. Entertaining was in my blood early on, so on these Sunday mornings, I would sneak into our back yard, snip a few rose buds, or collect a few blackberries to enhance my breakfast menu. These days I still take the same joy in my weekend morning cooking. With left over strawberries from our CSA sitting in our refrigerator, I decided this morning to whip together some strawberry pancakes. I mixed up my favorite pancake batter from Bette’s Oceanview Diner in Berkeley, California (adding vanilla and a little wisp of cinnamon and freshly grated nutmeg to the mix as well), and ladled it into a hot buttered skillet. I then added sliced strawberries (we also had a handful of left over raspberries), and prepared them as I would any other pancake. Served up with hot maple syrup, these summery breakfast treats feel like a vacation, any time of year. Enjoy!