Ready to mix it up on Mother's Day? Try rye berry pancakes
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.
• 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, New Hampshire.