Easy Mother’s Day breakfast at home: Pancakes four ways (recipes)

Pancakes can be made by the most inexperienced of cooks with some tips from Chef Mary.

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Pancakes image by Chef Mary Moran
Pancakes image by Chef Mary Moran

LOS ANGELES, May 9, 2015 – Moms work all year taking care of their families, and though they should be spoiled all the time, the truth is they probably aren’t. Since Mom has been starting your day all your life, pay back the favor and start her Mother’s Day with delicious light and fluffy pancakes for breakfast.

And don’t just toss them on a plate with a cup of coffee on the side. Think ahead and have pretty dishes, a new special tea or coffee cup, a sprig of flowers and a brightly colored cloth napkin. Include a glass of orange or grapefruit juice, a rehydrating glass of water with a slice of lemon, coffee or tea and a big I Love You! because that is really the gift she wants..

Perfect Pancake Secrets

Pancakes are not difficult to make and for an inexperienced cook, they can be a lot more fail safe than a more difficult egg dish. It just takes a few tries until you get the hit of the cooking surface just right.

  • Pancakes-on-the-PanThe first batch never comes out. There is always a sacrifice pancake in the beginning, so don’t use a lot of batter on the first batch.
  • Use a nonstick pan. The new ceramic pans work really well for pancakes. As do heavier cast griddles.
  • Dampen a paper towel with canola or vegetable oil and wipe the inside of the pan. After each batch lightly coat the entire surface of the pan with Pam to prevent the pancakes from tasting of canola oil and keep the pancakes from sticking to the pan.
  • Spoon the batter with a large serving spoon or ladle. If the pan is hot enough, the batter will form a circle and not run across the pan. Watch the surface of the pancake. When it turns ’21’ or has 21 or so bubbles on the top, it is time to turn it over. You may need to sacrifice more than one pancake to get the heat just right.  Once you get it there, adjust the heat so it stays there.
  • If you make too many pancakes, you can place them in a labeled Ziploc bag and store in the refrigerator for the next day. (The next day, place the pancakes in the toaster oven and heat for 30 to 45 seconds)
  • While you’re making the pancakes, keep the already made ones in the microwave with a paper towel over them to keep them warm.

Classic Pancakes

Plain and simple there’s nothing better than delicious light and fluffy pancakes. You can add extra flavors by sprinkling them with coconut, chocolate chips, granola or all of the above.

Serves: 3-4
Time: 30 minutes

Ingredients

1 cup AP flour
2 teaspoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 tablespoon vegetable oil

Option: A teaspoon of fresh, pure vanilla adds a special touch

Directions

In a large mixing bowl add all dry ingredients.

In a medium bowl add all liquid ingredients and mix.

Combine them.

A pretty new cup makes a great gift for mom
A pretty new cup makes a great gift for mom.

Heat on medium-high a large non-stick sauté pan and lightly dampen a paper towel and coat the pan.

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.

Serve with pats of butter, warmed real maple syrup, a dusting of powdered sugar and mom’s favorite fruit as a garnish.

Almond Blueberry Pancakes

The sweet and tangy burst of blueberries will leave you wanting more. I created these delicious pancakes because I love fresh spring and summer blueberries.

Serves: 3-4
Time: 30 minutes

Ingredients

1 cup AP flour
½ cup almond meal
½ cup frozen blueberries
2 teaspoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 tablespoon vegetable oil

Directions

In a strainer, rinse the blueberries and then dry with a paper towel. Set them aside.

In a large mixing bowl add all dry ingredients.

In a medium bowl add all liquid ingredients and mix.

Combine them and add the blueberries.

Heat on medium-high in a large non-stick sauté pan and lightly dampen a paper towel and coat the pan.

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.

Garnish with blueberries or serve with a cup of Greek yogurt with granola and blueberries on top.

Ricotta Orange Pancakes

Ricotta seems like a strange ingredient to add to pancakes, but the creamy texture gives the pancakes a light and decadent flavor.

Serves: 3-4
Time: 30 minutes

Ingredients

McCormick Lemon Ricotta Pancakes
McCormick Lemon Ricotta Pancakes

1 cup AP flour
½ ricotta cheese
½ of an orange, zested
¼ of a lemon, zested
1 teaspoon vanilla extract
2 teaspoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 tablespoon vegetable oil
1 tablespoon cinnamon

Directions

In a large mixing bowl add all dry ingredients except the cinnamon.

In a medium bowl add all liquid ingredients and mix.

Combine them.

Heat on medium-high in a large non-stick sauté pan and lightly dampen a paper towel and coat the pan.

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.

Garnish with the twisted slices of orange and sprinkle with cinnamon.

Option: Layer your pancakes with lemon or orange ricotta cream. Mix 1/2 cup ricotta cheese, beaten to smooth with 1/2 cup confectioners’ sugar (to sweeten and add consistency to taste). Fold in 1/2 teaspoon of McCormick lemon or orange extract or zest while folding constantly until well blended. Spread mixture on pancakes, layer and garnish with lemon or orange twists, strawberries or grapes and a dusting of confectioner’s sugar.

Chive Pancakes

Pancakes can be savory as well. Chive pancakes are delicious in the morning and pair well perfectly with scrambled eggs or by themselves.

Serves: 3-4
Time: 30 minutes

Ingredients

Chives
Chives

1 cup AP flour
1 crack of fresh pepper
2 bunches chives
1 teaspoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup milk
1 tablespoon vegetable oil

Directions

In a large mixing bowl add all dry ingredients.

In a medium bowl add all liquid ingredients and mix.

Combine them.

Add cracked pepper and chopped chives.

Heat on medium-high in a large non-stick sauté pan and lightly dampen a paper towel with oil and coat the pan.

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.

Garnish with chives, spears or chopped sprinkles

For more great cooking tips, recipes and stories from
Chef Mary, visit her website at marypaynemoran.com
Follow Chef Mary on Twitter @chefmarymoran

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.
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