Now, stop reading and start cooking! We know you either are a mom or have a mom or know a mom to celebrate today!
Recipe - from Martha Stewart's Spring Recipes
1 1/2 cups all-purpose flour
1/4 cup ground flaxseed
1 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
1 1/2 cups buttermilk
1 large egg, lightly beaten
1 tablespoon unsalted butter, melted, plus more for skillet and serving
1 cup fresh or frozen blueberries
Maple Syrup, for serving
Cook's Note: Freeze cooled pancakes in an airtight container, up to 1 month.
Step 1: In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter, and whisk until just moistened (batter should have some lumps; do not overmix). Fold in blueberries.
Step 2: Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2-5 minutes. Flip pancakes and cook until golden brown, 2-5 minutes. Repeat with more butter and remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter and syrup.
Our suggestion for the perfect way to serve Mom pancakes on Mother's Day:
Give Mom her own Herend Miniature Creamer filled with Maple Syrup (no reaching across the table at this brunch!). She'll feel like a queen!