If you haven’t made a Mother’s Day reservation, you may be cutting it a little close, with restaurants still operating under state restrictions for seating limits due to the pandemic.
But dining out is not the only option to honor our favorite moms. Brunch, lunch or dinner at home can be fun and leisurely, with sharing family members sharing responsibility for food preparation.
Every family has a favorite meal to share, but brunch is a flexible option since it lets everyone bring their specialty and can range from egg dishes to salads to cooking on the grill to lush desserts.
Quiche; tea sandwiches; fritattas; chicken, pasta, tuna or spinach salads; breakfast casseroles; breakfast sandwiches; tarts and omelets all are easy to put together and make a nice appearance on the table. They also are filling enough to get everyone through the afternoon while spending time doing something Mom wants to do.
A special cocktail for Mom may be in order, if that is something she would enjoy. Fruity drinks like mojitos, mimosas and sangria can be fun and go well with brunch. For something more savory try bloody marys.
Desserts can range from cookies to a layer cake to crepes to scones with jam and Devonshire cream.
If pancakes are a family favorite, this recipe from bakerbynature.com can be made ahead and frozen. To reheat place cooked pancakes between layers of waxed paper, then in a freezer-safe plastic bag. To reheat, heat oven to 375 degrees. Place the pancakes in a single layer on a large baking pan; cover with foil and heat in a preheated oven for 6 to 8 minutes, or until warm.
Lemon Ricotta Pancakes
2 cups all-purpose flour
¼ cup granulated sugar
1 and ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs, at room temperature
1 and ½ cups whole milk
1 cup full-fat ricotta cheese
1 and ½ teaspoons pure vanilla extract
¼ cup fresh lemon juice
2 teaspoons lemon zest
Maple syrup or fresh whipped cream, for serving
1. In a large bowl add the flour, sugar, baking soda, baking powder, and salt; whisk well to combine. In a separate bowl add the eggs and lightly beat them with a whisk. Add in the milk, ricotta, and vanilla and beat until well combined. Stir this wet mixture into the dry ingredients, stirring just until everything is combined. Quickly fold in the lemon juice and zest, stirring until evenly combined. Be careful not to over mix the batter.
2. Pour batter by 1/3 cupfuls onto a buttered hot pan or griddle, adding only a few at a time so that they do not blend together. Cook for about 3 minutes before flipping them over, or until small bubbles form on top. Cook on the second side until golden brown, about 1 to 2 minutes. Repeat with all pancake batter. Serve pancakes warm, with syrup or whipped cream.
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