Celebrate Mother’s Day this year by making breakfast for Mom. Breakfast is the most important meal of the day. It’s fitting to treat Mom to a special breakfast to start her day off right.
A child at any age can bring a smile to Mom by helping prepare and serve breakfast. Teenage children can take the lead and help younger siblings.
Plan a breakfast that includes foods from the dairy and fruit group. Moms need three servings of dairy each day to maintain their body’s need for calcium and vitamin D. Choose a low fat milk product such as skim or 1 % milk. Moms also need to ensure that they have enough fiber. Fresh fruit like orange slices would give fiber and color to the breakfast. Include fruit in the pancakes also. Here is a breakfast menu that is easy to make, colorful and healthy.
Fresh orange slices
Blueberry no- flip pancakes
Skim or 1% milk
If you don’t have blueberries, add two Tbsp. of applesauce in place of 2 tbsp. of water in the pancake mix.
Here are the jobs the children can do:
Peel the orange, separate into sections, or if the child is older, slice into slices
Pour the milk
Rinse the blueberries
Mix the pancake batter according to the directions on the box
Make the pancakes
Set up the tray, lined with paper towels in case of spills
Check to see if Mom is still sleeping
Get the camera
Involving children as early as 3 years of age in preparing food is a great way to introduce new foods. They can assist in selecting, shopping, putting foods away and preparing. Research shows that when they are a part of the process, they are more apt to try tasting a new food.
Have fun, smile and enjoy sharing your love this Mother’s Day. Make Mom breakfast in bed.
No-Flip Blueberry Pancakes
1 large box of pancake mix*
Fresh or frozen blueberries
Preheat oven to 350°F.
Prepare enough batter or 10 pancakes according to the directions on the box.
Pour into a non fat sprayed 9×13 inch pan or two 9inch square pans.
Sprinkle with blueberries and place in oven.
Bake for 10-12 minutes.
Pancake is done when top feels firm.
Cut into 2 inch squares and serve bottom-side up.
* Or if you choose to make your own mix, try this easy to make recipe. Store it in an air tight container for next weekend’s weekend breakfast.
Basic Pancake Mix
7 cups all-purpose flour
3 cups of whole wheat flour
2 1/2 cups nonfat dry milk
1/2 cup granulated sugar
1/4 cup baking powder
Combine all ingredients in a mixing bowl. Stir together to blend well.
Place in a large container until ready to use or place in individual storage bags (1 1/2 cups in each bag). Store in cool, dry place for up to 8 months. Makes 13 cups of dry mix.
To use mix:
2 cups MIX
1 egg, beaten or 2 egg whites
1 1/4 cups water or skim milk
Combine all ingredients; stirring just enough to moisten dry ingredients. Drop by spoonfuls onto a hot non-stick or greased griddle or fry pan. Turn when bubbles appear on the surface of the cakes. Cook until well browned. Makes about 12 to 16 pancakes
