Mark it in your calendars – Mother’s Day falls on Sunday, May 12th (this Sunday!) and why not start thinking about ways to help make your mother feel special on a day dedicated to her? Whether breakfast-in-bed has been a tradition of yours or not, here are some yummy recipes that we picked out to help change up the menu and make your mom feel special (but maybe let her sleep in a little first!)
Do something different with your waffle maker this year with these –
Breakfast Stuffed Waffles
- 1 tablespoon olive oil
- 1/4 cup diced red bell pepper
- 1/4 cup diced green bell pepper
- 4 eggs, lightly beaten
- Salt and pepper
- 1 tube refrigerated buttermilk biscuits
- 8 slices cheddar cheese
- Preheat your waffle iron to medium-high heat. Lightly coat with nonstick spray.
- Heat olive oil in a large skillet over medium high heat. Add in the bell peppers, and stir occasionally until they are tender (about 3-4 minutes)
- Add in the eggs and whisk until they begin to set, then season with salt and pepper to taste. Continue cooking the eggs until they are thickened and no liquid remains (about 3-5 minutes). Set aside.
- Separate the biscuits into 8, cutting each biscuit in half to create 16 pieces.
- Working in batches, place the biscuit halves into the waffle iron. Top with the cheese slices, egg mixture and top with the additional biscuit half. Close gently and cook until golden brown and crisp (about 3-4 minutes).
- Serve to your momma in bed with a nice glass of orange juice!
Take the classic blueberry pancake and turn it up a notch with –
Blueberry Pancakes with Lemon Sauce
-2 cups all-purpose flour
–2 teaspoons baking powder
–1/3 cup + 1 tablespoon granulated sugar
–½ teaspoon kosher salt
–3 large eggs separated into whites and yolks.
–¾ cup whole milk
–¾ cup heavy cream
–½ teaspoon vanilla extract
–2 teaspoons freshly squeezed lemon juice juice from 1/2 lemon
–Zest of 1 lemon
–6 tablespoons unsalted butter melted
–1 pint fresh blueberries rinsed and dried
–2-4 tablespoons butter for cooking
-Creamy Lemon Syrup
- Heat oven to 200°F and place a metal rack over a baking sheet. (This will be used to keep the cooked pancakes warm while others are cooking.)
- In a medium bowl, whisk together flour, baking powder, sugar and salt. Set aside.
- In the bowl of an electric mixture, beat egg whites until stiff peaks form. Carefully transfer the beaten egg whites to a different bowl until ready to use.
- In the same mixing bowl (no need to rinse it out), combine egg yolks, milk, cream, vanilla extract, lemon juice, lemon zest and 6 tablespoons melted butter. Mix until fully incorporated, about 2 minutes.
- Add flour mixture to the egg yolk mixture and stir just until the dry ingredients are wet.
- Gently fold in half of the beaten egg whites into the batter and then fold in the remaining half of the beaten egg whites. The egg whites should NOT be fully incorporated into the batter and the batter should look a little lumpy from the unincorporated beaten egg whites.
- Heat a griddle until hot, over medium heat, and add 1 tablespoon butter. Pour 2 tablespoons batter, per pancake, onto the griddle. The griddle should hold 3-4 pancakes at one time.
- Sprinkle fresh blueberries over the top of each pancake.
- Once bubbles appear and begin to pop on the topsides on the pancakes, check the undersides to see if they are golden brown and carefully flip them over, with a spatula. Cook the other side 1-2 minutes or until they are golden on both sides and cooked through.
- Transfer the pancakes to the prepared cooling rack/baking sheet and keep them warm in the oven until ready to serve.
- Repeat the process with the remaining batter, adding extra butter when needed, until all pancakes are cooked.
- To serve, drizzle with warm Creamy Lemon Syrup.
- Ready for mom!