Mother's Day breakfast recipe: Multigrain pancakes with berry topping

Note to Moms: cut or print this recipe out with a note in red marker across the top that says, “Wishlist for Mother’s Day”. Leave it on the kitchen table or stick it on the refrigerator door. If that doesn’t work, tape it to your forehead at dinner time.

This may just be the perfect Mother’s Day breakfast. These pancakes have a warm, nutty flavor, are heartier than regular pancakes—and are healthier, too. The beautiful topping is very easy to make, and also more special than whipped cream or maple syrup. And yes, the topping is healthier than the usual alternatives as well.

Even non-cooks can pull off this wonderful breakfast for Mom. Just please remember to clean the kitchen.

Multigrain Pancakes with Berry Topping

Topping:

2 cups strawberries, hulled and sliced

1 cup blueberries

1 cup blackberries

1/4 cup orange juice

3 tablespoons sugar

2 teaspoons grated orange zest

Pancakes:

3/4 cup all-purpose flour

1/2 cup whole-wheat flour

1/4 cup yellow cornmeal

1/4 cup uncooked old-fashioned oats

1 tablespoon sugar

11/2 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon ground nutmeg

1/4 teaspoon sea salt

6 tablespoons unsalted butter, divided

11/2 cups low-fat buttermilk

2 large eggs

1/3 cup chopped walnuts

1. For the topping: Combine the strawberries, blueberries, blackberries, orange juice and sugar in a medium saucepan over medium heat. Cook the berries, stirring occasionally, until just barely beginning to soften, 3-4 minutes. Remove from the heat and stir in the zest. Leave in the pot, covered to keep warm, while you make the pancakes.

2. For the pancakes: Combine the flours, cornmeal, oats, sugar, baking powder, baking soda, nutmeg and salt in a medium bowl.

3. Melt three tablespoons of the butter in a large nonstick skillet and transfer to a bowl. Whisk in the buttermilk and eggs. Add the buttermilk mixture to the flour mixture, stirring just until moist; fold in the nuts. 

3. Melt one tablespoon of the remaining butter in large nonstick skillet over medium heat. Spoon ¼ cup of batter per pancake onto the griddle. Cook until the edges begin to bubble and the bottom is browned, about 3 minutes. Turn pancakes over and cook 3 minutes longer or until cooked through. Repeat with the remaining butter and batter. Serve topped with warm berry mixture.

MAKES 6 SERVINGS (12 pancakes)