Nice weekend recipe: Mother's Day breakfast

This Sunday we celebrate Mother's Day. On this special day, our mothers, whether or not remotely, are put in the spotlight. Do you want to do something nice for your mother? Or surprise mom with your kids? Then make her a nice breakfast. Today you will find not one but two recipes for this Mother's Day breakfast. And you can make much more delicious. Check out the Rutger Bakt website and indulge yourself with the croissants, mini sugar rolls, Zeeland boluses, raspberry puffs, coffee rolls, etc., etc.

Ingredients American pancakes

For the batter
2 eggs
325 ml buttermilk
250 gr flour
¼ tsp salt
1 tbsp baking powder
1 tbsp sugar
1 tsp vanilla extract, optional
30 g butter, melted

Need more
butter, for greasing

Preparation method

Place the eggs in a bowl with half of the buttermilk and beat. Add the flour, salt, baking powder, sugar and optionally the vanilla extract and beat until homogeneous. Add the rest of the buttermilk and the melted butter and mix until smooth without lumps. You can also make this pancake batter in a blender. Place all ingredients in the blender at the same time and mix until smooth.

Heat the frying pan on the stove and melt a small knob of butter in the pan. Using a ladle, pour three small heaps of batter into the pan. Let the pancakes cook on medium heat until the top is dry. Turn them over with a spatula and fry the other side as well. Serve the American pancakes (lukewarm) warm.

Ingredients Almond Croissants

For the sugar syrup
100ml water
40 gr sugar
dash of rum or a few drops of almond extract, optional

For the frangipane
50 gr butter, at room temperature
60 gr almond flour
50 gr fine sugar
1 egg, at room temperature
pinch of salt

Need more
4 croissants, from 1 to 2 days old
50 gr almond shavings

Preparation method

Preheat the oven to 180 C and line a baking tray with baking paper.

For the sugar syrup, put the water and sugar in a saucepan and bring to the boil. Let the syrup boil for 1 minute, then remove the pan from the heat and add the rum or almond extract if desired. Let the syrup cool.

For the frangipane, put the butter, almond flour, caster sugar, egg and salt in a bowl and mix together. Cut the croissants in half. Generously brush the bottom half with the sugar syrup. Spread some of the frangipane on top and cover with the top of the croissant. Generously brush the top with the sugar syrup and then spread some frangipane on top. Press the buttered side of the croissant into the almond shavings and then place it on the baking tray. Do this with all croissants.

Bake the almond croissant for 15-20 minutes and serve as fresh as possible.

We have these recipes on the website of Rutger Bakt found it. He won in 2013 with his wedding cake the All of Holland Bakt contest. Since then he has written several baking books and shared many recipes.