Six kid-friendly Mother’s Day morning recipes


A roundup of Mother’s Day recipes that the whole family can help with.

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With Mother’s Day right around the corner, it’s a good time to start thinking about the sweet-and-savoury treats you’d like to serve.

With an eye for getting the entire family involved, we’ve rounded up a few easy recipes to add to the Mother’s Day morning menu. From fluffy pancakes to a fresh parfait — not to mention a seriously sweet sushi idea — here are six recipes to whip up.

Fluffy Pancakes 

Created by: Chef-Instructor Ben Kiely, Pacific Institute of Culinary Arts

2 large eggs, separated

2 tbsp (30 mL) golden caster sugar

1 tsp (5 mL) vanilla extract

2 tbsp (30 mL) milk

2 tbsp (30 mL) self-rising flour

1 tsp (5 mL) vegetable oil

Assorted toppings (optional)

Whisk the egg whites in a clean bowl with 1 tbsp sugar using an electric whisk or a stand mixer to form stiff peaks.

Beat the egg yolks, 1 tbsp sugar and vanilla together in a separate bowl until pale and foamy, and a ribbon trail is left on the surface when the beaters are removed. Gently fold in the milk and flour until just incorporated.

Fold the egg whites into the egg yolk mixture and gently turn the batter over to mix, using the side of a metal spoon or spatula to keep all the air in the mixture.

Working fairly quickly, heat a large non-stick frying pan with a lid over a very low heat. Drizzle a little oil into the pan, then wipe it with a piece of kitchen paper — you only want a small film on the base of the pan.


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Make three tall pancakes by piling three spoonfuls of the batter into the pan, using about two thirds of the mixture. Keep them piled quite high, don’t tip the pan or spread them out like you would normal pancakes. Cover with a lid and cook for 2-4 mins, the steam will help them set.

Remove the lid and add another dollop of batter to each pancake, this will create the classic height and thickness. Return the lid and cook for another 4-6 mins until the top feels slightly set.

Very gently, and carefully, turn the pancakes over in the pan with a slotted spatula or regular spatula. The base should be a light golden brown. Add the lid back on and cook for another 4-6 mins until both sides are golden brown. Pancakes should have a slight wobble, but not collapsing or sticky.

Serve with a pat of butter, a dusting of icing sugar, a little maple syrup or any of Mom’s favourite toppings.

Makes three pancakes. 

Vegetable Pancakes

Created by: Taeyoung Chang of Coho Coffee

1 cup (250 mL) all-purpose flour

1 cup (250 mL Ice water

2 tsp (10 mL) Salt

1/2 cup (125 mL) Kimchee (optional)

2 tbsp (30 mL) Kimchee Juice (optional)

3 cups (750 mL) finely shredded vegetables of your choice such as carrots, zucchini, potato, etc.

1 bunch green onions, chopped to about 1-inch long

1 tbsp (15 mL) sesame oil

1/2 cup (125 mL) canola oil

Whisk together flour, water, salt, kimchee juice until there are no lumps. Add in shredded vegetables, green onions, and chopped kimchee (if using) until all vegetables are coated.


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In a non-stick pan, pour enough oil to cover the bottom of the pan. Heat until lightly smoking and place vegetable mix until single layer.

When the edges start to dry, and the pancake moves as one piece, carefully flip. Continue to cook until golden brown. Plate and enjoy with dipping sauce!

Makes 5 to 6 pancakes.

Dipping sauce

2 tbsp (30 mL) soy sauce or Tamari

1 tbsp (15 mL) vinegar

1/2 tbsp (7.5 mL) sesame oil

Combine all ingredients and set aside.

Photo: Marquardt Photography
Photo: Marquardt Photography Tractor Everyday Healthy Foods

Breakfast parfait

Created by: Tractor Everyday Healthy Foods

1/4 cup (60 mL) plain yogurt

1/4 cup (60 mL) overnight oats

1/4 cup (60 mL) blueberry chia pudding

Handful of fresh blueberries

In a glass or small bowl, layer the overnight oats, blueberry chia pudding and plain yogurt. Top with fresh blueberries.

Blueberry chia pudding

1 15oz can (426 g) coconut milk

1.5 tsp (7.5 mL) vanilla extract

1 tbsp (15 mL) lemon juice

1/2 cup (125 mL) blueberry compote or fresh blueberries with a dash of maple syrup

1/2 cup (125 mL) water

1.5 oz (42 g) chia seeds

Blend the coconut milk, vanilla, lemon juice, blueberry compote and water in a blender until well combined. Pour into a large bowl. Add chia seeds and mix thoroughly with a whisk until well distributed and no clumps remain. Transfer mixture to a container and refrigerate overnight.

Overnight oats

1/2 cup (125 mL) oats

1/2 cup (125 mL) milk of choice such as almond, cashew, oat, regular, etc.

Dash of preferred sweetener such as maple syrup, honey, agave, etc.


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1/2 tsp (2.5 mL) cinnamon

Mix the ingredients in a container and refrigerate overnight.

Photo: Louiie Victa
Photo: Louiie Victa Honey Salt

Sushi candy

Created by: Honey Salt

7 tbsp (105 mL) butter

2 cups (500 mL) marshmallows

5 1/2 cups (1375 mL) puffed rice cereal

Assorted candy and miniature chocolates

In a large saucepan, melt the butter (just under one stick) over medium heat, without browning. Add marshmallows and melt them into the butter. Fold 5.5 cups of preferred puffed rice cereal into butter-marshmallow mixture and combine gently.

While still hot, press the mixture down onto a non-stick baking mat, keeping it even. The “sushi rice” should be approximately half-inch thick.

While still warm, cut the mixture into any fun sushi shapes you like using various candies to wrap, stuff, and top. We love Kit Kats, Fruit Roll-ups, and Swedish Fish, but feel free to use your imagination!

Rolled Pandan Crepes (Kuih Dadar)

Created by: Justin Cheung of Potluck Hawker Eatery


5 cups (1250 mL) dry grated coconut, fine

2-3 discs of palm sugar

1 tbsp (15 mL) pandan essence or 1/2 tsp (2.5 mL) vanilla extract

2 tbsp (30 mL) water

1/2 tsp (2.5 mL) of sea salt

Combine palm sugar, pandan essence or vanilla extract, and water in a saucepan. Allow mixture to melt and add coconut. Simmer until mixture is light golden and water is evaporated — it should be a bit wet but sticky. Set aside to cool down.


1 egg

1/3 cup (80 mL) coconut milk

1/3 cup (80 mL) 2% milk or evaporated milk

1 tbsp (15 mL) oil


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1/4 cup (60 mL) of all-purpose flour

1 tsp (5 mL) tapioca starch

Pinch of sea salt

1 tbsp (15 mL) pandan essence, or substitute a 1/2 tsp (2.5 mL) of vanilla extract and green food colouring

For the batter, mix all ingredients in a bowl and set aside. Allow mixture to rest for 10 minutes before making crepes.


When making the crepes, use an 8- to 10-inch non-stick pan. Lightly grease and heat on low temperature. Add a thin layer measuring about two ounces of batter and swirl until coating entire pan.

Continue to cook for 30 seconds on low heat and flip onto parchment paper. You can turn the pan upside down for a couple seconds to firm up the other side. Sometimes, the first few pieces may be undesirable. You may toss and start again as the first couple will allow the pan to properly season.

When ready to roll, keep the shiny, smooth side face down. Add a large heaping tablespoon to each crepe and roll like a spring roll, folding the sides together. You may eat by itself as a snack or serve with fresh fruit and coconut whip cream, as desired.

Makes two to three crepes.

Kids French toast

Created by: Ladurée

1-inch thick slice of brioche bread, round-shaped preferred

English cream

1 lb (454 g) of butter

Desired toppings such as melted chocolate, chocolate sauce, strawberries or raspberries

Grab the brioche bun and cut a slice. If using another type of bread, choose a slice, making sure the thickness of the slice is about one inch or the thickness of two fingers.


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When the English Cream is cool, quickly dip the brioche slice in, covering every side.

Grab the butter and spread a desired amount in a pan, making sure that the butter is evenly spread, and that the pan is over medium heat. Place the bread in the pan and wait until one side is golden. Then flip it with spatula or tongs to the other side so it also gains that beautiful golden colour.

Once both sides are golden, remove the French toast from the heat and place it on a plate.

For decoration, heat up some chocolate and make a happy design on top, as well as cut up some berries and place them all around the French toast. Try to experiment with the design and extra ingredients that will make your French toast that much more delicious. Enjoy!

English cream

1 3/4 cup (430 mL) 35% cream

1/3 cup (80 mL) white sugar

3 egg yolks

1 tsp (5 mL) vanilla extract

Measure all the ingredients and have a spatula and whisk at hand. Heat up the cream in a pot with the vanilla until it is simmering in a low/medium heat.

While the cream heats up, put the sugar with the egg yolks in a bowl and whisk until it is integrated.

Once the cream is simmering, remove it from the heat and slowly pour the egg mixture into it, making sure to whisk it in while pouring.

With the mixture now integrated with the cream, place the pot once more over low/medium heat, constantly stirring the mixture with a spatula. Do this until the cream reaches a temperature of 83 degree Celsius, or until the thickness of the cream is visibly staying on the spatula.

Once ready, take the English cream off of the heat and place it into a container or bowl to cool so it can be used to dip the French Toast in.

Serves one to two.


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