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Spoil Mom On Mother’s Day With A Fancy Breakfast Made From Scratch

This Sunday, May 13, is Mother’s Day. And for many busy moms, this special day may mean waking up late, lounging in her sleepwear all morning, and not having to prepare breakfast for her family. That’s where dad and the kids can come in!

Instead of battling the crowds to eat out for Sunday brunch, why not prepare a beautiful homemade breakfast or brunch just for mom? If mom loves eggs, make a delicious Chorizo and Egg Quesadilla, made richer with sour cream and cheese. If mom enjoys bread, prepare a decadent French Toast complete with whipped flavored butter, and using the best loaf bread from your favorite bakery. If mom is a sweet tooth, instead of plain pancakes, cook a stack of Chocolate Pancakes and drizzle them with caramel syrup. It may take a few extra steps to make these recipes, but it’s well worth it when you see the big smile on mom’s face as you serve her up a Mother’s Day breakfast made 100% from scratch and with lots of love

 

Chorizo and Egg Quesadilla 

By Aileen Anastacio

Serves 2

  • 1 tablespoon olive oil
  • 1/2 piece chorizo, thinly sliced
  • 2 eggs
  • 2 tablespoons milk
  • salt and pepper, to taste
  • 1 flour tortilla
  • 2 tablespoons sour cream
  • 2 tablespoons cheddar cheese, grated
  • tomato salsa, served on the side
  • sour cream, served on the side

1. In a sauté pan with olive oil, cook the chorizo. Remove from pan.

2. In a bowl, beat eggs and milk together. Add salt and pepper.

3. Pour eggs into the pan. Cook until slightly set but not dry. Then remove scrambled eggs from the pan.

4. Prepare the flour tortilla. On a half side of the flour tortilla, spread the sour cream. Then layer the scrambled eggs and chorizo, and sprinkle the cheese. Sandwich the filling by folding over the other end of the tortilla, forming a half moon.

5. Heat a sauté pan on medium high heat. Cook the folded tortilla until golden, then flip to cook the other side until crisp and golden. Remove from heat. 

6. Transfer the tortilla to a chopping board. Cut into 4 triangles, the way you would cut a pizza.

7. Serve with tomato salsa and additional sour cream on the side.

 

French Toast with Whipped Raspberry Butter

By Ana Lois Cruz-Lerias

Makes 10 to 12 slices

  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon ground nutmeg, optional
  • 6 whole eggs
  • 3/4 cup whole milk
  • 1/4 teaspoon iodized salt
  • 1 loaf enriched bread, preferably stale, sliced thickly
  • 1/4 cup unsalted butter, for pan-frying

1. In a bowl, whisk to combine cinnamon, nutmeg, whole eggs, whole milk, and salt. Blend well. Transfer mixture to a shallow container like a pie plate.

2. Dip both sides of each slice of bread into the egg-milk mixture. Set the slices on a tray.

3. Melt about a tablespoon of butter in a 10 or 12-inch frying pan or skillet. Fry each bread slice until golden brown. Flip to brown the other side.

4. Serve warm with whipped raspberry butter (recipe below) or any flavored butter, vanilla syrup (recipe below) or maple syrup, and bacon strips. 

 

WHIPPED RASPBERRY BUTTER (makes 1 cup):

  • 3/4 cup unsalted butter, softened
  • 3 tablespoons raspberry jam

In a mixing bowl fitted with a whip attachment, whip the softened butter with the raspberry jam until light and fluffy. You can substitute any jam of your choice to flavor the whipped butter.

 

VANILLA SYRUP (makes 2 cups):

  • 1 vanilla pod, split and scraped, or 1 1/2 teaspoons vanilla extract
  • 1 cup refined sugar
  • 3/4 cup water
  • 1/4 cup glucose or corn syrup

1. In a saucepan, whisk together vanilla pod and seeds or vanilla extract, sugar, and water. Bring the mixture up to a boil.  

2. Add glucose or corn syrup. Continue boiling for about 1 minute.

3. Fish out the vanilla pod, if using. Cool the syrup before transferring to a container.

 

Chocolate Pancakes with Bananas and Caramel Sauce 

By Aileen Anastacio

Serves 4 to 6

  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups chocolate milk
  • 2 large eggs, separated
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chocolate chips
  • 1 banana, sliced
  • 1/4 cup caramel sauce, warm 

1. In a medium bowl, whisk together all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt.

2. In a separate bowl, combine chocolate milk, egg yolks, melted butter, and vanilla. Stir well. Gradually add the liquid ingredients to the dry ingredients. Stir until combined but still lumpy.

3. In a bowl of an electric mixer, beat the egg whites until soft peaks form. Fold it into the batter.

4. Warm a griddle on low heat. Pour 1/2 cup of batter onto the griddle.  

5. Cook until the top surface is covered with tiny bubbles, about 1 to 2 minutes. Sprinkle with 1 tablespoon chocolate chips on the surface.

6. Flip the pancakes and cook until the second side is golden in color. Repeat with the rest of the batter.

7. Stack pancakes on a plate, top with sliced bananas, then drizzle with caramel sauce.

 

 

The Quesadilla and Chocolate Pancakes recipes first appeared in FOOD Magazine, Issue 3, 2015. The French Toast recipe first appeared in FOOD Magazine, Issue 1, 2017

Quesadilla and Chocolate Pancakes photos by Ian Castanares, styling by Aileen Anastacio and Angelique Castro; French Toast photo by Ocs Alvarez, styling by Bel Alvarez