Make Mom Breakfast in Bed on Mother's Day

© Steven Karl MetzerA pastry chef shares three original recipes to show mom you appreciate her.

Moms everywhere have had a challenging year, to say the least. That's why this Mother's Day it's extra important to celebrate them. There are so many fun things you can do at home to show your mom that you appreciate her on Mother's Day, from homemade gifts and cards to a nice breakfast in bed.

Here are three lovely make-at-home options to kick off mom's special day.

Peanut Butter & Jelly Waffles

© Steven Karl MetzerPeanut Butter & Jelly Waffles

Nothing gives off nostalgic vibes like PB&J. You probably shouldn't serve up a sandwich on Mother's Day, but she's sure to be impressed with homemade waffles.

These peanut butter waffles are topped with jam, then finished with fresh strawberries and chopped peanuts.

Prep time: 10 minutes. Bake time: 15 to 20 minutes. Yield: 8 four-inch waffles.

Ingredients

For the waffle batter:

• 1 cup flour
• 3 tablespoons powdered sugar
• 2 tablespoons cornstarch
• 1½ teaspoons baking powder
• 1 cup milk
• ¾ cup peanut butter
• 1 egg

For the topping:

• ¼ cup peanut butter
• ½ cup strawberry jelly
• 8 to 10 fresh strawberries, hulled and quartered
• ¼ cup chopped peanuts

Instructions

1. Whisk together flour, powdered sugar, cornstarch, and baking powder in a large bowl and set aside.
2. Place milk and peanut butter in a saucepan. Heat, stirring often until peanut butter is melted and smooth. Remove from heat and whisk in egg. Slowly whisk the wet mixture into dry ingredients.
3. Preheat waffle iron according to manufacturer's instructions. Pour batter onto iron and cook until crisp and golden. Repeat with remaining batter. While waffles are still warm, spread peanut butter on top, then add jelly. Top with fresh strawberries and peanuts and serve immediately.

Tropical French Toast

© Steven Karl MetzerTropical French Toast

It's been a minute since any of us has been on a tropical vacation, but a mom can dream, right? Close your eyes, and this tropical twist on traditional French toast will take you right there.

Thick brioche bread is soaked in an egg-based batter of orange and pineapple juice, cooked to perfection and topped with coconut, mango, bananas, oranges, and berries. The only way to make this breakfast better is to serve it alongside a mimosa.

Prep time: 10 minutes. Cook time: 15 to 20 minutes. Yield: 8 servings.

Ingredients

For the French toast:

• 4 eggs
• ½ cup orange juice
• ½ cup pineapple juice
• ½ cup milk
• 3 tablespoons brown sugar
• 1 teaspoon orange zest
• 1 loaf of brioche bread, sliced into 1-inch-thick slices (about 8 slices)

For the topping:

• ¼ cup sweetened shredded coconut
• 1 to 2 cups assorted fruits such as mango, pineapple, bananas, oranges, and berries
• ½ cup maple syrup

Instructions

1. Whisk together eggs, orange juice, pineapple juice, brown sugar, and orange zest.
2. Preheat a griddle or non-stick pan, and grease with butter if necessary. Fully submerge bread into egg mixture. Cook until golden on both sides. Repeat with remaining bread.
3. Serve French toast warm with shredded coconut, assorted fruit, and maple syrup.

Rosewater Ricotta Pancakes

© Steven Karl MetzerRosewater Ricotta Pancakes

Skip the actual roses, and go for these pancakes instead. Rosewater is essentially the extract of rose petals, and the flavor is bright and fragrant in culinary applications.

While ricotta in pancakes may seem like an odd combination, I can assure you these pancakes are anything but odd. The richness of the ricotta cheese paired with the rosewater produces a pancake that is truly unique. Serve them up with maple syrup and fresh fruit, and you've got some top-notch flapjacks for mom.

Prep time: 5 minutes. Cook time: 15 to 20 minutes. Yield: 8 pancakes.

Ingredients

• 1 cup flour
• 3 tablespoons sugar
• 1½ teaspoons baking powder
• ½ teaspoon salt
• ¾ cup milk
• ½ cup ricotta cheese
• 2 teaspoons rosewater
• 2 eggs

Instructions

1. Combine flour, sugar, baking powder, and salt, and set aside. Whisk together milk, ricotta cheese, eggs, and rosewater. Pour the wet ingredients onto the dry ingredients and mix until a thick batter has formed.
2. Preheat a griddle or non-stick pan, and grease with butter if necessary. Pour ¼ cup batter on top. Cook until bubbles form, about 1 to 2 minutes. Flip and cook 1 minute longer or until golden. Repeat with remaining batter.
3. Serve pancakes warm with butter, maple syrup, and fresh fruit.

Adrienne Blumthal is a formally trained pastry chef, recipe developer, and food stylist based in Chicago.

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