This Mother’s Day, make a pancake for Mom for a change!
In our busy home, breakfast in some way, shape or form makes it onto our menu at least once a week. Homemade sourdough bread slices filled with local eggs, French Family Farm bacon or sausage, and a good white cheddar, are quick and portable - great for weeknights full of practices, games, activities, and more. One particular Sunday when the kids and I were cooking together, they requested breakfast for dinner. Knowing we had a bit more time to spend in the kitchen that evening, we decided on a big puffed pancake and it instantly became a family favorite!
This recipe is simple and low maintenance enough for kids to make (with adult help with the hot pan) but when served with honeyed strawberries and homemade whipped cream, it’s fancy enough to serve to Mom on Mother’s Day. We hope you enjoy!
For the pancake:
2 T butter
3/4 cup whole milk
1/4 cup honey
1/2 cup unbleached all-purpose flour
1/4 t salt
1 t grated lemon zest
Preheat oven to 425 degrees.
Melt the butter in a large cast-iron skillet over medium heat. Turn off the heat and set the pan aside.
In a large mixing bowl, beat together the eggs, milk, and honey until well combined. Add in flour, salt, and lemon zest. Mix well. Pour batter into buttered skillet. Transfer skillet to the oven and bake for about 25 minutes, or until the pancake turns a deep golden brown around the edges and has risen and puffed. While the pancake is in the oven, prepare the strawberries and whipped cream. Remove the skillet from the oven and show off the pancake's impressive height before it falls!
For the strawberries:
1/2 - 1 lb fresh organic strawberries, washed, hulled, and quartered
3 T raw honey, or to taste
Add the quartered strawberries to a medium-sized mixing bowl then drizzle them with honey. Gently toss to coat, being careful not to smash the berries. Set aside.
For the whipped cream:
1 cup heavy cream, very cold, preferably not ultra-pasteurized
1 t pure vanilla extract
sweetener of choice - maple syrup and sucanat are our family’s favorites but powdered sugar works well, too. The amount of sweetener depends on which type you choose. Begin with 1 tablespoon of maple syrup, 3 T of sucanat, or 3 T powdered sugar. Adjust amounts as necessary.
With hand mixer, beat cream on medium to high until it begins to thicken. Add sweetener and continue to beat until the cream holds shape. (Take caution not to over-beat, or else you will end up with sweetened butter!)
To serve, slice pancake into 6-8 wedges. Top with honeyed strawberries and a generous dollop of whipped cream. Serve with bacon or sausage for a complete meal.