This Mother’s Day, think about a special weekend breakfast dish your mom would make you when you were growing up, and make it for her instead. It’s a fun, nostalgic way of saying “Thank You” for all the breakfasts she’s made you over the years.
For me, I remember waking up to the smell of my mom making pancakes on Sunday mornings. In my family, we’d top them with either blueberries or strawberries, and they were usually served with a side of bacon or sausage.
For the recipe below, you can either mix the fruit into the batter (as shown) or save it to sprinkle on top of the pancakes before serving.
Other tasty topping ideas include maple syrup, whipped cream and powdered sugar. Place a bunch of options on the table and let your mom decorate her own pancake stack!
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tbsp granulated sugar
- 2 eggs
- 2 tbsp butter, melted
- 2¼ cups milk
- ½ cup strawberries, hulled and sliced
- ½ cup blueberries
- 3-5 tbsp butter, 2-3 tbsp vegetable oil, or cooking oil spray
- syrup, powdered sugar, or whipped cream (optional)
Use a whisk or spoon to combine the flour, baking powder, baking soda, and sugar in a large bowl, then set the bowl aside.
Use a whisk or spoon to blend the eggs, melted butter, and milk in a separate bowl.
Add the dry ingredients ½ cup at a time to the wet ingredients. Mix thoroughly so the batter is smooth, not lumpy.
Fold the strawberries and blueberries into the batter.
Place frying pan over medium heat. Depending on the pan size, you can make one to three pancakes at a time. Use 1 tablespoon of butter or enough to coat the bottom of the pan when melted, or coat the pan with vegetable oil or cooking oil spray. Add more butter, oil, or cooking spray as needed.
Use ⅓ cup to make pancakes approximately 2 inches in diameter. Scoop batter and pour it into the pan. Using a measuring cup ensures your pancakes will cook evenly.
After about 2 minutes, bubbles will start to form, break, and stay open on the top of your pancakes. Flip the pancakes in the pan to cook the other side, about 2 minutes.
When both sides of your pancakes are golden brown, remove them from the pan. Top with syrup, powdered sugar, or whipped cream, if desired.
Makes 14 pancakes.
About the Author
Nisa Burns is a recent culinary school graduate from the Art Institute of Virginia Beach and the author of Kitchenability 101: The College Student’s Guide to Easy, Healthy and Delicious Food. She shares accessible recipes and tips for new cooks on her blog at Kitchenability.com and on her YouTube channel.