Ask Chef Mary: “Mother’s Day Pancakes”

Dear Kylie,

Pancakes are wonderful. I have a few ideas that would be delicious instead of the traditional pancakes. Buckwheat Blueberry, Ricotta Orange, Swedish Pancakes with fresh fruit and Chive pancakes with an egg white scramble; any one of these would put a smile on your mom’s face.

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Plain Pancakes

Ingredients:

Directions:

1. In a large mixing bowl add all dry ingredients.
2. In a medium bowl add all liquid ingredients and mix.
3. Combine both together.
4. Heat on medium-high a large non-stick sauté pan and lightly dampen a paper towel and coat the pan.
5. Put liquid into a measuring cup and pour similar size pancakes on the greased sauté pan. Flip and repeat processes 4 and 5 until all the pancakes have been made.

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Directions:

1. In a strainer, rinse the blueberries and then dry with a paper towel. Set them aside.
2. In a large mixing bowl add all dry ingredients.
3. In a medium bowl add all liquid ingredients and mix.
4. Combine both together and add the blueberries.
5. Heat on medium-high in a large non-stick sauté pan and lightly dampen a paper towel and coat the pan.
6. Put liquid into a measuring cup and pour similar size pancakes on the greased sauté pan. Flip and repeat processes 4 and 5 until all the pancakes have been made.

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Directions:

1. In a large mixing bowl add all dry ingredients except the cinnamon.
2. In a medium bowl add all liquid ingredients and mix.
3. Combine both together.
4. Heat on medium-high in a large non-stick sauté pan and lightly dampen a paper towel and coat the pan.
5. Put liquid into a measuring cup and pour similar size pancakes on the greased sauté pan. Flip and repeat processes 4 and 5 until all the pancakes have been made.
6. Garnish with the slices of the zested orange and sprinkle with cinnamon.

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Directions:

1. In a large mixing bowl add all dry ingredients.
2. In a medium bowl add all liquid ingredients and mix.
3. Combine both together.
4. Add cracked pepper and chopped chives.
5. Heat on medium-high in a large non-stick sauté pan and lightly dampen a paper towel and coat the pan.
6. Put liquid into a measuring cup and pour similar size pancakes on the greased sauté pan. Flip and repeat processes 4 and 5 until all the pancakes have been made.

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Remember that it’s also about presentation. So if you’re going to the trouble of making her breakfast, you might consider setting either a table or a breakfast tray with a place mat, napkins, utensils and a flower to top it off. Include a glass of orange juice, water and possibly a cup of coffee.

These recipes could be a little bit difficult for you to do on your own, so you might want to ask your other parent to help out.

Happy Mother’s Day!

Chef Mary

Pancake Tips

1. There is always a sacrifice pancake in the beginning, so don’t use a lot of batter on the first batch.
2. Use a nonstick pan, of course.
3. Dampen a paper towel with canola oil and in-between each batch lightly coat the entire surface of the pan with Pam to prevent the pancakes from tasting of canola oil and eliminate the pancakes from sticking to the pan.
4. If you make too many pancakes you can place them in a labeled Ziplock bag, and store in the refrigerator for the next day. (The next day, place the pancakes in the toaster oven and heat for 30-45 seconds)
5. While you’re making the pancakes, keep the already made ones in the microwave with a paper towel over them to keep them warm.

happy cooking!
Chef Mary