Best Mother's Day breakfast recipe
One of my earliest childhood memories is waking up to the smell of freshly cooked hotcakes made by my mum on weekends. She would always get up early on Sunday mornings and prepare them with a strawberry, or whatever other fruit on hand, compote.
We would wake up and gather around the table impatiently, waiting for breakfast to be ready. Mum has always been a natural flipping hotcake; it would take me many years to perfect that art!
She has always loved cooking for her kids and having us together around the table. Growing up, we stopped having dinners together because my older brother started working from a young age after school, and my parents would come home from work later. My parents did focus on their careers a lot so spending time together for breakfast on the weekends was very important for my mum.
My siblings and I always had our favourite toppings. When I think back on mine, they were heavenly sweet: brown sugar, maple syrup and fruit compote. As I grew up, I added some fruit just to make a lovely hotcake breakfast healthier. Mums hotcakes have always been the best breakfast.
At Punnet, our hotcakes have been a staple on our menu. We have had them for over two years now. We simply change the toppings every season with we have available with our suppliers. Our favourite topping is, of course, the fresh strawberries from our farm.
400gm self-raising flour
15gm baking powder
1 tsp flaky sea salt
500ml milk (room temperature)
2 eggs (room temperature)
75gm melted butter
1 tsp vanilla paste
75gm castor sugar
2 egg whites (70gm)
(extra butter for cooking the hotcakes in a pan)
Using an electric mixer, place eggs, vanilla and milk first.
Add flour, baking powder and salt on top. Using whisk attachment. Start by mixing at low speed to incorporate all ingredients. Then turn up to medium speed for 1-2 minutes or until the batter is nice and smooth. Lastly, whisk in the melted butter.
Leave the batter to rest and chill for at least 3 hours or overnight.
Step 3In an electric mixer, whisk egg whites until they start to froth. Slowly begin adding sugar while using the mixer at full speed. Continue to beat on high for 3-4 minutes or until meringue is shiny and thick. Fold meringue into the batter mix and gently mix until combined.
Heat a large size frying pan on medium heat. Add a small knob of butter and allow it to melt slowly. Spoon hotcake batter into the pan; make it as big or as small as you like. Once the bubbles start to appear, flip the hotcake over and cook for further 1 -2 minutes.
Plate with your favourite sides like bacon. Top it with maple syrup, compote, whipped cream, whatever you fancy!
This breakfast doesn’t need to be complicated to be impressive; it’s just made with love!
Enjoy Mother's Day with your family!