This Sunday is Mother’s Day! Let’s show them how much they are appreciated by whipping them up breakfast or brunch.
Here are 3 recipe ideas from Food Network.
1. Blueberry Pancakes
Ingredients: 1 3/4 cups all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon vanilla extract, 1 1/2 cups fresh or frozen blueberries, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 large eggs, 1 cup milk, plus more if needed, 1 cup sour cream, 1 stick butter, melted, 1/2 teaspoon lemon zest.
- Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
- Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.
2. Italian Cinnamon Rolls
Ingredients: For the dough - 2 envelopes (4 1/2 teaspoons) active dry yeast, 5 1/4 cups all-purpose flour, plus more for dusting, 1/2 cup granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon ground anise seed, 1/2 cup (1 stick) unsalted butter, melted, 1/2 cup heavy cream, at room temperature, 1 teaspoon pure vanilla extract, 2 large egg yolks. For the filling - 1 cup packed light brown sugar, 1 1/2 teaspoons orange zest, 1 teaspoon lemon zest, 1 teaspoon ground anise seed, 1 teaspoon ground cinnamon, 1/4 teaspoon kosher salt, 1/2 cup (1 stick) unsalted butter, softened, plus more for the baking dish. For the glaze - 2 cups powdered sugar, 3 tablespoons freshly squeezed orange juice.
- For the dough: Sprinkle the active dry yeast over 1 1/4 cups warm water. Allow it to sit until it becomes creamy and starts to bubble, about 2 minutes.
- Meanwhile, in the bowl of an electric mixer, combine the flour, granulated sugar, salt and anise. Stir together with a rubber spatula. Whisk together the melted butter, heavy cream, vanilla and egg yolks in a separate bowl. Add the wet ingredients and the active yeast to the dry ingredients. Using a rubber spatula, stir together to form a rough dough. Place the bowl on the mixer with a dough hook and knead until the dough pulls away from the sides but is still soft and silky, about 10 minutes. Cover with plastic wrap and set aside to double in size, about 1 hour.
- For the filling: Mix together the brown sugar, orange zest, lemon zest, anise, cinnamon and salt in a bowl. Dust the counter lightly with flour. Pour the dough out onto the counter and dust the top of the dough with more flour. Gently, roll the dough into a rectangle about 22 by 15 inches and a 1/3 inch thick. Spread the softened butter evenly over the dough, leaving a 1/4-inch border around the edge. Sprinkle evenly with the brown sugar mixture. Starting at the end closest to you, begin rolling the dough away from you. Moisten the far edge with a little water and seal. You should have a log that looks like a pinwheel on the sides. Cut the log into twelve 2-inch rolls.
- Butter the inside of a 9-by-13-inch glass baking dish. Place the rolls in the pan and allow to double in size, about 30 minutes.
- Preheat the oven to 350 degrees F.
- Bake the rolls until golden brown and puffed, 30 to 35 minutes. Allow to cool slightly while preparing the glaze.
- For the glaze: Whisk together the powdered sugar and orange juice in a small bowl. Drizzle the glaze over the rolls and serve warm.
3. Bacon, Egg, and Cheese Toast Bowls
Ingredients: 6 slices thinly sliced white bread, 6 tablespoons unsalted butter, Kosher salt and freshly ground black pepper, 3 tablespoons whole milk, 10 large eggs, 4 slices bacon, cut into 1/2-inch pieces, 4 slices American cheese, roughly chopped, Hot sauce, for serving.
- Position a rack in the center of the oven and preheat to 375 degrees F.
- Roll each piece of bread to thinly flatten.
- Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
- Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes.
- Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl.
- Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
- Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted.
- Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce.
To see 37 more recipes from Food Network, visit their 40 Mother’s Day Breakfast and Brunch Recipes page.
To all you Mother’s out there... THANK YOU for all you do!