The brunch bunch: The six best recipes for Mother's Day

THE whole family will love these recipes, but make your Mother’s Day – don’t leave her to do all the work

Nutella and caramel pancakes stack
Everyone will love this indulgent stack of pancakes [S MAG]

Nutella and caramel pancakes stack

British

Dessert

Preparation Time 15 minutes
Cooking Time 30 minutes
Serves 6 people

Ingredients

Preparation:
  • 750g (1lb 10½oz) self-raising flour, sifted
  • 1.2 litres (2 pints) milk
  • 3 large eggs
  • 2 tbsps sunflower oil
  • 600ml (1 pint) double cream
  • 1 tbsp vanilla extract
  • 1 tbsp golden caster sugar
  • 1x397g (14oz) caramel can
  • 400g (14oz) Nutella or other chocolate spread
  • 75g (3oz) pecan halves

Preheat the oven to 140°C/275°F/gas mark 1.

Put the flour, milk and eggs into a processor then whizz together until you have a smooth batter.

Heat the oil in a shallow, non-stick, 20cm (8in) frying pan. Pour in enough batter to cover the base of the pan, tilting to give an even layer. Cook for about 2 minutes or until bubbles appear on top and the base firms up.

Turn the pancake over and cook for another 1-2 minutes until the base is firm. Put on to a plate and into the oven. Continue to cook the mixture and layer up the pancakes with small pieces of baking parchment between.

Whip the cream with the vanilla extract and sugar until softly peaking.

Take a pancake, put it on a serving plate, spread over some caramel, top with another pancake and spread with chocolate spread. Top with another pancake and spread with some cream. Continue layering the pancakes, spreading with caramel then chocolate spread then cream. Finish with a smothering of cream, a sprinkle of the pecans and a drizzle of caramel. Cut into wedges to serve. 

Super-boosting fruit salad
Super-boosting fruit salad is a gorgeous, healthy and colourful combination [S MAG]

Super-boosting fruit salad

British

Dessert

Preparation Time 20 minutes
Cooking Time 0 minutes
4-6

Ingredients

Preparation:
  • ½ small watermelon
  • 200g (7oz) strawberries, hulled
  • 150g (5oz) blueberries
  • 100g (3½oz) pomegranate seeds
  • 1 apple
  • 1 banana
  • 4 tbsps apple juice

Cut the watermelon into slices, remove the skin, chop the flesh into cubes and put into a large bowl.

Slice the strawberries, add them to the melon then gently stir in the blueberries and pomegranate seeds.

Quarter, core and slice the apple then peel and slice the bananas. 

Add these to the other fruits along with the apple juice and serve.

Blueberry and buttermilk muffins
Using olive oil and buttermilk in these muffins reduces the fat – but not the taste [S MAG]

Blueberry and buttermilk muffins

British

Dessert

Preparation Time 15 minutes
Cooking Time 20 minutes
Makes 12

Ingredients

Preparation:
  • 300g (10½oz) self-raising flour, sifted
  • ¾ tsp bicarbonate of soda
  • 150g (5oz) golden caster sugar
  • 300g (10½oz) blueberries
  • 100ml (3½fl oz) light and mild olive oil
  • 1x270ml (9½fl oz) buttermilk carton
  • 2 eggs

Preheat the oven to 200°C/400°F/gas mark 6 and line a muffin tin with 12 paper cases. 

Tip the flour and bicarbonate of soda into a large bowl. Add the sugar and mix. Tip in the blueberries and gently stir to combine.

Put the olive oil, buttermilk and eggs into a jug then lightly beat them together with a fork.

Pour the wet ingredients into the dry and stir gently to just about mix everything together – it’s fine if the mixture is lumpy.

Divide the muffin mixture equally between the cases. Bake for 20 minutes or until the muffins are well risen and firm to touch. 

Smoked salmon and avocado bagels with mustard dill dressing
Treat Mum to smoked salmon and avocado bagels [S MAG]

Smoked salmon and avocado bagels with mustard dill dressing

British

Starter

Preparation Time 15 minutes
Cooking Time 5 minutes
Serves 2 people

Ingredients

Preparation:
  • 1 tsp wholegrain mustard
  • ½ tsp runny honey
  • 1 tbsp cider vinegar
  • 1 tbsp virgin olive oil
  • Salt and pepper
  • 1 tsp dill, chopped
  • 1 avocado
  • ½ lemon, cut into 2 wedges
  • 2 bagels
  • 100g (3½oz) smoked salmon slices
  • 1 tomato, sliced

A few sprigs of watercress

Put the mustard, honey, vinegar and olive oil in a jar. Season to taste, add the dill and shake to combine.

Halve the avocado then remove the stone and skin. Mash half the avocado flesh with a fork and slice the remaining half. Drizzle over 1 tbsp of the lemon’s juice.

Halve the bagels horizontally and toast until pale golden.

Thinly spread the bagels with mashed avocado then top with the salmon, tomato and avocado slices. 

Drizzle with the dressing then top with the watercress and bagel halves.

Berry and banana smoothies
Get a boost from berry and banana smoothies [S MAG]

Berry and banana smoothies

British

Smoothie

Preparation Time 5 minutes
Cooking Time 0 minutes
Serves 2 people

Ingredients

Preparation:
  • 1 small banana, skin removed
  • 50g (2oz) frozen summer berries
  • 1 tsp honey
  • 3 tbsps apple juice
  • 5 tbsps low-fat raspberry yoghurt

Slice the banana then add it to a blender with all the other ingredients.

Blitz until smooth then pour into glasses, to serve.

Crunchy granola
Crunchy granola is lovely served with yoghurt and fruit [S MAG]

Crunchy granola

British

Dessert

Preparation Time 10 minutes
Cooking Time 20 minutes
Serves 16 people

Ingredients

Preparation:
  • 100g (3½oz) pecans
  • 50g (1¾oz) whole almonds
  • 100g (3½oz) pumpkin seeds
  • 100g (3½oz) sunflower seeds
  • 25g (1oz) flax seeds
  • 1 tbsp cinnamon
  • 3 tbsps coconut oil, warmed
  • 3 tbsps maple syrup
  • 100g (3½oz) raisins

Preheat the oven to 180°C/350°F/gas mark 4. 

Put the pecans and almonds in a processor then blitz to roughly chop.

Tip on to a baking tray with the pumpkin, sunflower and flax seeds.

Sprinkle over the cinnamon then add the coconut oil and maple syrup.

Bake the mixture for 20 minutes until toasted. Cool then stir in the raisins. Store in an airtight jar – it will keep for a couple of weeks. 

Styling by Victoria Gray  

Photographs by Winfried Heinze

Recipes written by home economist Felicity Bell

Tableware from a selection by Pip Studio at Amara (0800 587 7645, amara.com)

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