4 sweet brunch recipes for Mother’s Day
Treat your mum this Mother’s Day and whip up a deliciously sweet brunch. Here are a few of our favourite recipes.
If you’re still trying to decide whether to take your mum out for dinner this Mother’s Day or to cook her something from home, why not treat her to a decadent sweet brunch that you both can enjoy alongside a glass of Prosecco?
Lotus Biscoff buttermilk pancakes
Can you really go wrong with sweet fluffy pancakes? We think not!
- Serves 4
- 1 1⁄2 cups all-purpose flour
- 1⁄4 cup brown sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup buttermilk
- 1⁄2 cup Lotus Biscoff Spread
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs
1. Whisk together flour, brown sugar, baking powder, baking soda and cinnamon. Set aside.
2. In a large bowl whisk together the buttermilk, Lotus Biscoff Spread, oil, vanilla and eggs.
3. Slowly add dry ingredients to the wet and stir to combine, being careful not to overmix.
4. Heat the griddle or frying pan to medium heat and pour the batter onto the the pan. Flip the pancakes when the tops are covered in air bubbles and edges are set. Cook the other side until set. Drizzle with melted Lotus Biscoff spread and any other toppings that your fancy and serve!
Fruity French toast
Image: Bonne Maman
The ultimate sweet treat has to be a perfect plate of French toast and this recipe is truly mouth-watering.
- Serves 1
- 2 tbsp Bonne Maman Damson Plum Conserve
- 4 tbsp pressed apple juice or water
- 2-3 plums, halved and stoned
- 50g blueberries
- 2 medium free-range eggs
- 2 slices of brioche, halved into triangles
1. Put the conserve and juice and water into a small pan.Stir over a medium heat until melted together. Add the plums and blueberries, and simmer together for 5 minutes until just softened. Set aside.
2. Beat the eggs in a small bowl.Dunk the brioche into the eggs, taking care to cover both sides well.
3. Melt some butter on a frying pan and fry the brioche for about two minutes on each side over a medium heat, until golden brown. Serve with the poached fruit.
Apple chia pudding
Image: Pink Lady Apples
Not only is this brunch recipe undeniably scrummy, it’s packed full of nutrition, too!
- Serves 2
- 3 Pink Lady apples
- 4 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp cinnamon
- 150ml almond milk
- 4 tbsp chia seeds
- 1 tsp vanilla extract
- 1/4 cup of stewed apples, pureed
- Walnuts for serving
1. To make the stewed apples, peel, core and chop the apples. Add to a small pan along with the maple syrup, lemon juice, water and ground cinnamon.
2. Bring to the boil and then reduce the heat and simmer, covered, for 10 minutes until the apples are tender.
3. Remove from the heat and set aside to cool. Once cool, take half of the apple mixture and puree it with a stick blender.
4. To make the chia pudding, mix together ¼ cup of the puréed apple with the chia seeds, almond milk, maple syrup and vanilla extract. You should have some puréed apple left over. Leave for about 30 mins for the chia seeds to absorb the liquid
5. To serve, layer the chia seeds with the remaining apple puree and some crushed walnuts in two glasses. Top with the stewed apple chunks and enjoy!
Personalise this waffle recipe with toppings that your mum would love.
- Serves 4
- 250g plain flour
- 9g baking powder
- 5g salt
- 400ml whole milk
- 3 eggs
- 300ml vegetable oil
Vanilla greek yogurt
- 200ml greek yogurt
- 1 vanilla pod
- 20g caster sugar
- 8 rashers streaky bacon – pan fried
- 4 nanica bananas
- 50g butter
- 50g caster sugar
- 50g pecan nuts, toasted
- Maple syrup to taste
1. Place all the dry ingredients into the bowl of a food processor. Pulse adding the eggs one by one. Add the milk and oil and pulse again until combined then place the mixture in the fridge for 10 minutes before use.
2. Turn the waffle maker on, once the green indicator light turns on place a ladle of the batter into the centre of each grid. Close the lid and lock then leave to cook for 6-8 minutes until golden brown.
3. Cut the vanilla pod lengthways and take the seeds out then place into a bowl. Add the sugar and leave to infuse for 2 minutes. Whisk the vanilla sugar into the Greek yogurt.
4. Whilst the waffles are cooking place the butter into a frying pan over a high heat until the butter has melted. Reduce the heat and add the sugar. When the sugar starts caramelising place your bananas on top and cook for approx 1 minute.
5. When the bananas have a golden brown colour, turn over and cook on the other side for another 15 seconds. Serve the cinnamon waffles and top with the banana, cooked bacon, vanilla yogurt, toasted pecans and maple syrup.
Will you be cooking for your mum this Mother’s Day? Let us know by tweeting us @goodhomesmag or post a comment on our Facebook page.