Mother’s Day breakfast recipes

Blueberry Pancakes and Blueberry Syrup

Blueberry Pancakes

For breakfast I can’t think of a better dish than blueberry pancakes with fresh made blueberry syrup. These would make a great breakfast for Mom on Mother’s Day.

I was talking to a friend yesterday about some of our favorite breakfast foods. Blueberry pancakes were at the top of both our lists.

This is why I freeze blueberries. So I can have these wonderful pancakes whenever the mood strikes.

The secret is to fluffy pancakes is not to over mix the batter. The ingredients are stirred until just combined. I used a homemade biscuit mix as the base. The recipe follows.

The baking mix is normally made with shortening, but I use coconut oil.  You can use the mix in any recipe that calls for baking mixes, like Bisquick or Jiffy mix. When using coconut oil, you might want to store the mix in the fridge in hot weather. Normally I store it at room temperature, but pop it in the fridge during the summer. You could also make the baking mix with butter- store in the fridge.

The syrup is pretty simple. Just three ingredients; blueberries, sugar and a little water. Sometimes I add some vanilla or a little lemon zest.  I served it warm over the pancakes.

Blueberry Pancakes

2 c. biscuit mix*
1 c. milk – I used half and half
2 eggs
1 c. fresh or frozen blueberries

Combine mix, milk and eggs until just blended. Fold in berries. Pour batter by scant 1/4 cups in lightly greased griddle or skillet over moderate heat. Turn when pancakes are dry around the edges. Cook until golden brown. Makes about 13.

* Like Bisquick or Jiffy Mix or home made- recipe follows

Biscuit Mix

8 c. flour
1 c. powdered milk
1 c. powdered buttermilk (or 1 more cup powdered milk)
1/4 c. baking powder
1 T. salt
1 1/2 c. shortening* I use coconut oil

Combine dry ingredients and cut in shortening until well mixed. Store in tightly covered container. Makes 10 cups.

* You can substitute coconut oil or butter for the shortening- but mix will have to be kept cool. Refrigerate if using butter and use withing 3 months.

Blueberry Pancakes with Blueberry Syrup

Blueberry Syrup

4 c. blueberries
1 c. water
1½ c. sugar

In saucepan heat berries and water to a boil and boil 2 minutes. Crush berries with a potato masher as they cook. Add sugar and cook for 10- 15 minutes on medium heat until mixture thickens.  Process syrup with an immersion blender or in a blender until smooth.  Cool, then refrigerate. Keeps a couple of weeks. Makes about 3½ cups.

Lemon Tea Cake

Lemon Tea Cake

This is one of my favorite cakes of all time. It is a simple cake, enhanced with the flavor of lemon juice and lemon zest. Once out of the oven, you poke the hot cake with a large fork or a skewer, and pour a lemon syrup over it.

Moist, tangy and fragrant, it is a perfect addition to afternoon tea.

Great all on its own, this cake is also wonderful served with fresh berries and whipped cream for a Spring dessert. On a hot day, I have been known to top it with a scoop of ice cream.

Before you ask, the measurements are correct- only 3/4 cup of flour.  No leaveners like baking powder or baking soda, either. The cake does not rise a whole bunch, but the texture is still very nice. The denseness of the cake helps it to stand up to the lemon syrup.

I hope you will give it a try.

Lemon Tea Cake

 2 lemons

3 T. sugar for topping

½ c. butter, softened

¾ c. sugar

2 eggs, beaten

3/4 c. flour

6 T. milk or half and half

Preheat oven to 375 degrees. Grease an 8- inch loaf pan and line with wax or parchment paper. Grate the lemon rinds and set aside. Combine the juice of 1 of the lemons with the 3 tablespoons of sugar, stirring to dissolve sugar. Set aside.

Cream together the butter with the rest of the sugar and beat until fluffy. Beat in the eggs, a little at a time until well mixed. Stir in the flour and lemon peel and beat well. Add the milk and beat well. Pour batter into prepared pan and bake at least an hour. The cake should spring back when touched lightly. As soon as you remove the cake from the oven pierce it all over with a long-tined fork or a skewer. Pour over the reserved lemon juice mixture. Cool cake in pan before serving. Cake will be moist and tangy.

Asparagus Irene

Asparagus Irene

Asparagus will always be one of my favorite vegetables.  I just love it. This would be a nice breakfast or lunch dish for Mother’s day.

As I started writing out the recipe for this dish, I was thinking about my Mom and how much she loved asparagus. She always wanted the bigger asparagus spears- she said they had more flavor.

I remember her showing me how to break the bottom of the stalks off and how she would cook them until they were just done- but not mushy.

She wouldn’t consider eating canned asparagus- only fresh- so the season was short. It was something to be savored while it lasted.

Most times she just placed the cooked asparagus on a plate, topped with a pat of butter and a sprinkle of salt. One time, though, she made a white sauce and poured it over the asparagus. It was bliss.

Naming a recipe can be tricky. I started out calling this Asparagus with Eggs, which was fine. Then I thought of how much my Mom loved asparagus. So in her memory- I named the dish after her.

For this version I used a white sauce, and topped the asparagus with 2 poached eggs, too. It is a lovely dish and makes a great dinner, too.

It also makes a nice meat-free meal.

Here is the recipe.

Asparagus Irene

1 lb. fresh asparagus, washed and stems trimmed

white sauce- recipe follows

fresh lemon, cut in wedges

2 eggs

vinegar- for the poaching water

salt and pepper to taste

Put the asparagus in a steamer and cook for about 5 minutes- or until almost done. Set aside. Make white sauce, but add some lemon juice to it. I just kept squeezing lemon wedges in until it tasted right to me. Set sauce aside. Boil some water in a shallow pan and add a tablespoon of vinegar to the water. Drop the two eggs in and simmer, covered until the whites are opaque and the yolks are still runny. While the eggs are cooking return the asparagus to the heat and cook until just tender. Place asparagus on a serving dish. Sprinkle with a little salt. Gently place the eggs on top of the asparagus. Spoon some of the white sauce over the eggs. You will have more sauce than you need. Save it for another use. Garnish with lemon wedges and parsley, if you like. Finish with some salt and fresh ground pepper. Serves 2.

Basic White Sauce (Bechamel)

The start of many a classic dish.

2 T. butter or oil
2 T. flour
1 1/4 c. warmed milk
salt and pepper to taste

In saucepan melt butter or heat oil and add flour, stirring until smooth. Slowly whisk in milk, stirring constantly until thickened and bubbly. Turn heat down and continue to cook, stirring constantly for a couple minutes longer. Season to taste. If you are going to store the sauce for later use place a layer of wax paper on top, store in a container with a lid or pour a little milk over the top to prevent a skin from forming. Makes about 1 c.

Lemon: Add zest of a lemon, 2 T. lemon juice and 2 T. butter just before serving.

Bacon Waffles

Bacon Waffles

If you are looking for a special breakfast for Mother’s Day, maybe mom would like some waffles. Even better, make her waffles with bacon inside them!!!

For me, breakfast doesn’t get much better than waffles. Well, unless maybe you add bacon to the waffle batter. Truth is, I don’t treat myself to waffles all that often, but if I am going to eat waffles, I go all out.

These are truly wonderful waffles. Light, crispy on the outside and studded with bacon. A drizzle of  warm maple syrup and you are good to go.

So, if you are looking for a special treat for mom for breakfast, or lunch, or dinner or a snack… try these bacon waffles. You can thank me later.

 

Bacon Waffles

1 pound sliced bacon
1 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs, separated
1½ cups milk
¼ cup butter, melted
In a skillet, cook bacon until crisp. Drain; crumble and set aside. In a mixing bowl, combine the flour, sugar, baking powder and salt. Beat egg yolks, milk and butter; stir into dry ingredients until smooth. Beat egg whites until stiff peaks form; fold into batter. Add bacon. Before making each waffle, stir batter. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

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