3 Kid-Friendly Recipes for Mom

Mother’s Day is a huge holiday in our household and it’s the perfect opportunity to say thank you to all the mothers in our lives for all that they do. That’s why this year, my boys and I are thinking about making Lindsay some of her favorite ricotta pancakes with orange-maple syrup. I wanted to share my delicious pancake recipe so that you, too, can celebrate all the mothers or mother roles/figures in your life over a tasty breakfast or brunch together.

This is one of my favorite breakfast ideas because it’s a dish that makes every kind of eater happy. This brunch recipe is so easy to cook, especially with my Bosch Induction Cooktop. A special feature called AutoChef™ detects the temperature of the pan once it’s placed on the cooktop and distributes perfect, consistent heating to cook each food item, so the pancakes are crispy on the outside but soft and fluffy inside. With FlexInduction™, you can combine two smaller induction cooking zones into one large zone for items that require a larger cooking space, so you can cook the pancakes and orange-maple syrup at the same time! And because induction focuses heat on just your cookware’s surfaces, you can wipe up every bit of spilled batter without burning yourself before it’s even time to flip the pancake. As a busy dad and chef, these convenient functions really do make all the difference for me!

If you have a busy day planned for Mother’s Day, you can make the orange-maple syrup one day ahead. Just re-warm gently and add the orange segments before serving. For an added pop of flavor, you can add any of your favorite fruits to the dish, depending on your family’s favorites. To save time in the morning, cut up these fruits the night before and store in the refrigerator.

While we’re cooking this recipe, we clean as we go and put our dirty dishes in our Bosch Dishwasher. That way, we can enjoy the pancakes right off the griddle, so to speak, and get to the day’s activities faster.

This pancake recipe is a memorable start to the day to say thank you to the moms (or “mums” as we Aussies say) in your life. What a perfect way to celebrate the sweet moments you spend together on Mother’s Day and let’s be honest, mums deserve it every day!

Follow my recipe below for a sweet treat this Mother’s Day and let me know how you’ll be celebrating after eating them! Bon Appetit!

Orange-Maple Syrup Ingredients:

2 oranges
1/2 cup pure maple syrup
2 tablespoons unsalted butter

Ricotta Pancakes Ingredients:

1 cup fresh whole-milk ricotta cheese
4 large eggs, separated
1 teaspoon kosher salt
3/4 cup buttermilk
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 cup granulated sugar
Unsalted butter, to cook the pancakes

Preparing the orange-maple syrup:
1. Using a fine rasp grater, grate zest of oranges into a large bowl; set zest aside to use in pancakes.

2. Using a sharp knife, cut away white pith from oranges. Working over a medium bowl to catch any juices, cut oranges between membranes to release orange segments. Set segments aside. Squeeze juice from membranes into bowl of juice.

3. Heat a small frying pan over medium heat. Add maple syrup. When it begins to simmer, whisk in orange juice and butter and simmer over medium-low heat for 5 minutes, or until mixture thickens slightly. Remove from heat and cover to keep warm.

Pancake Recipe Preparation
1. In large bowl with orange zest, whisk ricotta, egg yolks, and salt to blend, then whisk in buttermilk. Sift flour and baking powder into ricotta mixture, and then stir with a whisk just until blended.

2. In another large bowl, using an electric mixer, beat egg whites and sugar just until stiff peaks form. Using a large silicone spatula, gently fold egg whites through batter in 2 batches.

3. Preheat a griddle pan over medium-low heat. Melt some butter over griddle. Working in batches and using about 1/3 cup of batter for each pancake, ladle batter onto griddle and cook 3 pancakes at a time, adjusting heat as needed, for 3 minutes per side, or until pancakes puff, become golden brown, and are just cooked through. Transfer pancakes to plates.

To serve:
4. Stir orange segments into hot orange-maple syrup. Spoon orange-maple syrup over hot pancakes and serve immediately.

We’ve always loved being in the kitchen with our kids and have been doing a lot of that lately, while making the most of our time together at home. We’ve also been using cooking and baking as an opportunity to teach our children something new - from math and measurements to learning about kitchen tools and techniques – these moments have become so much more than just making good food together.

Muffins - and more specifically these almond-berry muffins - are a go-to recipe for us because they are so easy for the whole family to make together. With only seven ingredients, these muffins take a mere 10 minutes of prep time before I pass it off to my Bosch Steam Convection Oven to do all the work with the touch of a “Bake Mode” button. With this feature, I get even, perfectly golden results on every rack.

The delicious payoff for all of this “hard work” is moist, fluffy muffins studded with bright, juicy berries throughout, striking the perfect balance of sweet and tart flavors. While this recipe is the perfect sweet start to the day, we find ourselves enjoying them equally as much throughout the day. They are also great gifts for friends, family and neighbors. Can’t wait for you to try them out with your family!

-Curtis

Makes: 9 muffins

Prep Time: 10 minutes

Bake Time: 30 minutes

Cool Time: 5 minutes

Ingredients

Nonstick cooking spray
1 cup almond flour*
1 cup powdered sugar, sifted, plus more for dusting
1/3 cup all-purpose flour, sifted
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
5 large egg whites
1 1/2 cups (about) fresh raspberries, blueberries or blackberries

1. Position rack in center of oven. Select Bake Mode on your Bosch oven and/or preheat oven to 350°F. Spray 9 cups of a nonstick muffin pan with cooking spray.

2. Whisk almond flour, 1 cup of powdered sugar, all-purpose flour, and salt in large bowl to blend. Stir in melted butter.

3. Using an electric mixer, beat egg whites in another large bowl for 1 minute, or until soft peaks form. Using a silicone spatula, gently fold egg whites into batter. Gently fold 1 cup of berries into batter.

4. Immediately divide batter among prepared muffin cups, filling cups completely. Place about 3 whole berries atop each muffin.

5. Bake for 30 minutes, or until muffins are pale golden and tops spring back when touched. Cool muffins in pan for 5 minutes, then gently twist muffins to release them from pan and cool them completely on a wire rack. Sift powdered sugar atop muffins and serve.

Chef Tips

• Almond Flour Power: I love that you can make these muffins with mostly almond flour and just a smidge of all-purpose flour, especially when you might be running low on all-purpose flour.

Almond flour is a great gluten-free and grain-free option that’s high in protein and monosaturated fats. If you don’t have almond flour, no worries! It is easy to use whole or slivered blanched almonds. Here’s how: place no more than 8 ounces of blanched almonds in a high-speed blender or food processor, and pulse until they are finely ground. If using a high-speed blender, be sure not to over-process as the almonds will eventually start to release their oils and become almond butter.

• Berry Good Options: Use whatever berries you have, such as blueberries, raspberries, or blackberries. The berries can even be omitted. If all you have is one lonely orange, lime or lemon, you can grate the peel into the batter for a citrus version. I like all three citrus peels in mine!

• Frozen Berries: if using frozen berries, make sure to separate and roll in flour before adding to the mixture. Berries can be stored in the freezer for up to three months. Expert tip: freeze your berries on a baking sheet in a single layer with plastic wrap or parchment paper overnight. Then, transfer the berries to freezer bags. This will ensure that they do not crush each other while freezing.

Ingredients:
Oat Flakes
Chia Seeds
Flaxseeds
Almond Milk
Yogurt
Blackberries
Honey
Muesli
Berries
Coconut Chips
Pumpkin Seeds

Step 1: Mix 1/3 cup tender oat flakes, 1 tsp. chia seeds, 1 tbsp. flaxseeds (coarsely ground) and 3/4 cup of almond milk & put in the fridge overnight.

Step 2: Blend 1/2 cup yoghurt (10%), 5 blackberries & 1 tsp. honey.

Step 3: Layer the overnight oats in a jar. Then add the yoghurt, crunchy muesli, berries, coconut chips & pumpkin seeds. Enjoy!