Breakfast in bed on Mother's Day is practically mandatory. Which is fine. But that doesn't mean what you serve needs to be the same old plain pancakes. After all, Mom is special. Her breakfast should be, too.
So we created these rye-based pancakes that offer a hearty — but not heavy — alternative to the typical flapjack. They are a fun and delicious way to work whole grains into the meal. And to dress them up a little more than usual, we spiked the usual maple syrup with cocoa powder. We added fresh raspberries to the batter, but blueberries or sliced strawberries would be a great choice, too.
Raspberry Rye Pancakes With Chocolate Maple Syrup
Start to finish: 15 minutes
3/4 cup all-purpose flour
3/4 cup rye flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
6 tablespoons butter, melted, plus extra for cooking
1 cup fresh raspberries
1/2 cup maple syrup
2 tablespoons cocoa powder
Heat the oven to 275 F.
In a medium bowl, whisk together the all-purpose flour, rye flour, sugar, baking powder, baking soda and salt. In a second bowl, whisk together the milk, eggs and butter. Stir the milk mixture into the flour mixture just until moistened; there should still be some lumps in the batter.
Heat a large skillet over medium-high. Melt a small amount of butter in the pan and swirl to coat the bottom.
Drop 1/4 cup batter into the pan and nestle a few raspberries into the batter. Cook for 3 to 4 minutes, or until set around the edges and bubbled. Flip over and cook for another 3 to 4 minutes, or until browned and cooked through. Place on a pan in the oven to keep warm. Repeat with the remaining batter.
In a small saucepan, whisk together the maple syrup and cocoa powder. Cook over medium to warm, whisking frequently. Serve over the pancakes.
Nutrition information per serving: 380 calories; 150 calories from fat (39 percent of total calories); 17 g fat (10 g saturated; 0.5 g trans fats); 110 mg cholesterol; 400 mg sodium; 52 g carbohydrate; 6 g fiber; 24 g sugar; 8 g protein.
Alison Ladman is a chef, food writer and recipe developer for The Associated Press. She also owns The Crust and Crumb Baking Company in Concord, N.H.