Breakfast for dessert? Why of course you can! This gorgeous all-American crowd pleaser is every bit as delicious when the sun comes up as when the sun goes down. In summer, jewel toned stone fruit makes a humble plate of griddle cakes fit for a celebratory feast. When the season begins to change and the leaves fall from the trees substitute a combination of pears, apples, and cranberries for an equally pretty plate. If you happen to be making this recipe for supper and you happen to have a bit of champagne in your glass, do as our Portland, Oregon friends at Tournant do, and pour a bit of champagne over the bubbling fruit and let the magic of fermentation add to the complexity of the finished plate.