Ricochet News

2 Delicious recipes to spoil mom this Mother’s Day

BY JESICA SLABBERT - MAY 11, 2017
2 Delicious recipes to spoil mom this Mother’s Day

Mother’s Day is this weekend and you are also probably running around trying to find that perfect gift that says ‘Mom, you are appreciated!’

If you want to do something a little more sentimental, or if you have kids that want to try making something special for their mom, try baking something sweet.

For a sweet and salty breakfast treat that your mom is sure to love try some berry flavoured pancakes with bacon strips.

Berry Good Pancakes

Ingredients

  • 1 large free-range egg
  • 1 cup self-raising flour
  • 1 teaspoon baking powder , optional
  • 1 cup milk
  • 20g butter
  • 6 slices of higher-welfare streaky bacon
  • 1 handful of blueberries


Method

  1. Have the kids get a mixing bowl, crack the egg on the side of it and put the egg in the bowl. If any shell gets in, they can use the larger eggshell to fish it out.
  2. Next, let them fill the same cup with flour, and then add that to the bowl. Toss in the baking powder (if using). Fill the cup with milk and add that too, with a tiny pinch of sea salt.
  3. Now show them how to use a whisk to mix everything till smooth. Cover your bowl in clingwrap and put to one side.
  4. Heat a non-stick frying pan and fry the bacon until lovely and crisp.
  5. Put a large frying pan on a medium heat. Get the kids to halve the butter. Once it has melted and is starting to bubble, have them spoon the pancake batter into the pan so it is roughly the size of an orange. They should be able to make 2 to 3 pancakes in the pan.
  6. Cook the pancakes for 1 to 2 minutes, until little bubbles rise up to the top. Show older kids how to use a fish-slice or heatproof spatula to carefully turn them, but you might need to do this for little children.
  7. Get the kids to dot a handful of blueberries across the half-cooked pancakes, then finish cooking them till golden on both sides. When they are done, transfer them to a plate and cover with foil to keep warm.
  8. Carefully wipe the pan clean with kitchen paper, then add the remaining butter and keep going until all the batter is used up. Serve with the bacon and a drizzle of maple syrup, if you like.


If you want to up the ante and get your mom something really special, try out this fantastic strawberry and cream sponge cake! Since it was named after Queen Victoria it will surely leave your mom feeling like a Queen for the day herself.

Strawberry and cream sandwich sponge cake

Ingredients

  • 225g unsalted butter (at room temperature) , plus extra for greasing
  • 225g white caster sugar
  • 1 teaspoon vanilla extract
  • 4 large free-range eggs
  • 225g self-raising flour
  • 1 teaspoon baking powder
  • 1 splash of milk

FILLING

  • 200 ml double cream
  • 1 vanilla pod
  • 1½ tablespoon of icing sugar , plus extra for dusting
  • 250g fresh strawberries


Method

  1. Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
  2. Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
  3. Beat the eggs, and then gradually mix into the creamed butter and sugar. Sift, then fold in the flour, baking powder and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated (don’t overmix).
  4. Stir in 1 splash of milk to loosen the batter, and then evenly divide it between the 2 cake tins.
  5. Bake the cakes in the oven for 22 to 25 minutes, or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, and then turn onto a wire rack to cool completely.
  6. Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
  7. Sift in icing sugar and gently fold through. Place one of the cakes on your chosen plate or cake stand and spread over the vanilla cream, but not right to the edges or it will spill later.
  8. Hull and roughly slice the strawberries, then scatter on top of the second cake. Dust with icing sugar and decorate with extra strawberries, if you like.