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!
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.
Courtesy Tanya Matta- Departures magazine
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
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!
Courtesy Michael Woolsey for Valette Restaurant
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
Chef’s Note: “Don’t over mix the batter. You can adjust the thickness with a little milk as needed.”
For vanilla whipped cream
For the banana pancakes
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.
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
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.
Posted in: Recipe Book