I really wanted to do a sweet spin on the pancakes. Looking in the fridge, I found some absolutely amazing mulberries and durian just begging to be used. Hence, Violet Love- pancakes topped with home made durian frozen yogurt and mulberry syrup.

While delicious, these two particular fruits are pretty difficult to find and quality control. Any berry will work. Durian is trickier. After all, not many fruits are creamy. I suggest substituting the durian for an equal amount of very ripe or frozen banana (use a blender).

Ingredients

Mulberry Syrup (start first)

• 1/2 cup Mulberries
• 1/2 tbsp+1/2 tsp brown sugar
• 1.5 tsp butter

Pancakes

•  Easy Pancakes (1 serving)

Durian Frozen Yogurt

•  1/2 cup durian
• 1/4 cup vanilla yogurt

Directions

For the syrup

1.  Melt butter and sugar in a saucepan over medium heat
2. Add berries, bring to a boil. Once boiling, reduce heat and simmer until the liquid thickens (around 5-10 min)
3. Remove from heat, strain, and chill

For the Pancakes (recipe Here)

1.  Combine the dry ingredients in a bowl. Make a well in the center and incorporate the wet ones. Mix well, but don’t over mix- there should be small lumps.
2. Heat a griddle or non stick pan on high, add butter/ cooking spray as needed. Once the griddle is hot enough (water should sizzle), start making pancakes. Use one tablespoon of batter for each
3. Once the edges begin to bubble, flip and cook for an additional minute or so. Repeat until batter is finished (should make 6 small pancakes). Set aside and cool.

For the Frozen Yogurt:

1.  Combine durian and yogurt in a large mixing bowl.
2. Whip/ mix until the mixture reaches soft peaks (can stand on it’s own but droops)
3. Place in freezer for at least 30 minutes

Note: Durian can be fibrous, but don’t worry, the whisking does a pretty good job of separating out those pesky fibers. 

To Finish:

1.  Top each pancake with about a tablespoon of frozen yogurt.
2. Drizzle with syrup and garnish with berry
3. Serve and enjoy!

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• Breakfast