We have the secret to making Mom smile wide this Mother’s Day, the ultimate treats to make Breakfast in Bed, or Breakfast with the fam a super treat this year. We have curated a few dynamic recipes, for the Best pancakes, that Dad and the kids can make. And, with an added touch of savory bacon from our newest partnership with Baker’s Bacon, you will be giving Mom the best breakfast ever. Every recipe is Chef inspired and made simple to allow even novices to create an Elegant Mother’s Day brunch.
The perfect accompaniment to the Divine pancakes, lovingly made for Mom, is the world’s best Bacon from our newest partner, Baker’s Bacon. Click here to shop!
Butcher extraordinare, Tony Baker, says “BACON, THE WAY IT’S SUPPOSED TO BE”
No short cuts – just hard to find cuts – sourced and cured through meticulous methods, now shipping direct to discerning mouths everywhere.
Chances are the bacon you’ve been buying is under-smoked, over processed and – no matter what the package says – too thin. If you’re craving something more – hand-cut cubes of belly fat tucked into a smoky cassoulet or the crisp crunch extra- thick slices bring to a turkey club -you’ll be stoked to find what’s available from Baker’s Bacon.
I developed the uniquely sustainable, high-quality processes behind Baker’s Bacon to provide professional chefs with the ultimate option to enhance their creations. We source heritage breed pork, humanely raised without crates and fed a 100% vegetarian diet.
Previously sold only to high-end restaurants, our artisan products are now available for you to buy online and work magic in your own kitchen. Enjoy!
– Tony Baker
Be sure to put your order in now for that thick sliced bacon to really top off your fantastic breakfast for Mom. This savory component will be just what you need to counterbalance the lovely fruit and pancake selection you make.
Our first recipe comes for Chef Tanya Matta and is a crowd pleaser, a Dutch styled pancake made with the addition of Buckwheat flour, a wonderful fiber to give some texture to your pancakes. Please see the recipe below.
Tanya Matta’s Buckwheat Dutch Pancakes
Chef Tanya Matta has been illustrating her passion for pastry for nearly 20 years, working at fantastic restaurants across the country like Seeger’s, Bacchanalia, Gramercy Tavern, and Carmel Valley Ranch, to name a few.
Now, Chef Matta is the executive pastry chef at The Grey and The Grey Market in Savannah, Georgia. Chef Matta’s recipe for Buckwheat Dutch Pancakes can be found at The Grey.
Makes approximately 8-10 pancakes
2¾ cups all-purpose flour
¾ cup buckwheat flour
5½ tablespoons sugar
2 tablespoons baking powder
4¾ teaspoons kosher salt
3 eggs, preferably room temperature
½ stick melted butter
1½ cup buttermilk
1 cup whole milk
1½ teaspoons vanilla extract
- Combine all the dry ingredients in a bowl and whisk.
- Add wet ingredients to dry and mix until combined. If the batter seems thick, add more milk or buttermilk as needed.
- Heat skillet on medium and place a tablespoon of butter to coat the pan. Spoon pancake batter into pan and flip when batter begins to bubble. Cook until both sides are golden brown.
Chef’s Note: “We like to serve these pancakes with local strawberries infused with a lavender simple syrup but they are great with any seasonal fruit”.
We suggest you can use a good quality maple syrup or buy one of Mom’s favorite fruit syrups. You can also open a can of pie filling like apples and warm, then spread onto the pancakes. To be really decadent, buy a jar of Nutella and spread the chocolatey goodness all over. I’m sure you know what Mom loves.
Our next choice has my mouth watering at the thought of the wonderful flavor of caramelized bananas. The picture says it all, YUM!
Dustin Valette’s Caramelized Banana Pancake — À La Tarte Tatin
Chef Dustin Valette is a culinary wizard, vintner, and restaurateur expanding his reach across the West Coast, one dish, restaurant, and bottle at a time. “My version of a banana pancake was inspired by the classic Tarte Tatin. It’s a favorite of the Valette family and whenever we have a special holiday, birthday, or [are] just feeling down (thanks COVID-19) out comes the Banana Pancakes. He noted that the pancake batter recipe is also great for regular pancakes.
For pancake batter
2 cups all-purpose flour
¼ cup granulated sugar
4 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
1¾ cup whole milk
¼ cup melted butter
2 teaspoons vanilla paste
1 each, large egg
Chef’s Note: “This recipe is amazing, but yes, you can substitute it with a store-bought box.”
For vanilla whipped cream
¾ cup heavy whipping cream
1 tablespoon powdered sugar
½ teaspoon vanilla paste
For the caramelized bananas
½ cup sugar
1 tablespoon butter, unsalted
2 each bananas (ripe, peeled, and sliced into rounds)
1 piece of dark chocolate (Dustin loves Volo, made in Healdsburg!)
For pancake batter
- Combine flour, sugar, baking powder, baking soda, and salt in a large sized bowl.
- Gently whisk in the milk, melted butter, vanilla, and egg.
- Once mixed, reserve while you make the caramelized bananas.
Chef’s Note: “Don’t over mix the batter. You can adjust the thickness with a little milk as needed.”
For vanilla whipped cream
- In a medium bowl, combine powdered sugar, vanilla paste, and cream (minus 2 tablespoons) and whisk to soft peaks.
- Reserve in the refrigerator.
For the banana pancakes
- In one large non-stick 12” pan or two 8” pans, add the sugar and place over high heat.
- Rotate the pan often to melt the sugar evenly. Carefully continue until the sugar turns a light straw color, then remove from the heat and add the remaining 2 tablespoons of cream, 1 tablespoon of butter (careful, the cream will boil at first), and then the sliced bananas.
- Use a spatula to carefully spread out the bananas evenly in the pan.
- Scoop the pancake batter on top and place in a preheated 375° oven. Bake the pancakes until they are fully cooked, around 10 to 12 minutes.
- Remove from the oven and gently invert onto a large platter or cutting board. Allow to cool slightly.
Chef’s Note: “The caramel is sticky, and you’ll want to do this step as soon as it comes out of the oven, though you might need to use the spatula to help remove the pancake from the pan.”
Plating: The final step is to cut the delicious pancake into evenly sized pieces, place in the center of a plate and top with a scoop of the whipped cream. I like to use a microplane and shave a little chocolate onto the pancakes to make it that more decadent!
Our last selection comes from a recipe featured on the Hallmark Channel and was prepared by Chef David Codney on a segment of their daytime “Home and Family” show. The wonderful Umami of Ricotta cheese and the light tang of lemon make this a wonderful choice.
Mother’s Day Lemon Ricotta Pancakes
Serve up the perfect Mother’s Day breakfast with this delicious recipe from Chef David Codney that serves four.
1½ cups ricotta
¼ cup sour cream
¼ cup milk
½ cup butter, melted + extra for cast iron pan
1/3 cup sugar
½ tsp salt
2 large lemons, zested
1½ cup all-purpose flour
½ tbsp baking powder
- Separate the egg whites from the yolks.
- In a large bowl, combine the egg yolks, ricotta, sour cream, milk and melted butter. Add in sugar, salt and lemon zest. Combine flour and baking powder into previous mixture.
- In a medium bowl, whip the egg whites until they form firm peaks. Fold half the egg whites gently into the batter, until just combined, then fold in remaining egg whites. Be sure not to overmix!
- Melt a small amount of butter in your favorite cast iron pan, then add in a large spoonful of batter. When bubbles start to form, muster all your courage and flip over the pancake. The pancakes are done when fluffy, golden brown and cooked through. Serve immediately to ensure they stay fluffy.
The Gage Outdoor and the Beatrice Bradley families would like to take this opportunity to salute all the great Mothers who are the “Tie that Binds our Families together”. Happy Mother’s Day to everyone and our best wishes for an Adventurous Year ahead.