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Treat mom to a Mother's Day breakfast

By J. Scott Wilson, Food columnist, food@ibsys.com
Published On: May 09 2012 12:00:11 PM CDT
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One of the Mother's Day traditions is breakfast in bed. Sadly, the meal often consists of Mom, sitting up in bed and only marginally awake, having to put on a happy face as she downs cold coffee, leathery eggs and burnt toast. Granted, this sort of thing is easy for moms, and in fact they usually honestly ARE moved by the effort, but that doesn't mean an honestly palatable breakfast wouldn't be appreciated.

Riding to the rescue come the dream team of your humble scribe and Ken Weikel, culinary mad scientist and owner of Weikel Foods, makers of Pie in a Bottle, Scruffy Man's mustard and dozens of other amazing products.

Our menu: Pineapple supreme pancakes with banana-orange topping, served with bacon (of course).

Let's start with the pancake mix. Now, this is an incredibly technical and difficult preparation which might require the full mental and physical skills of a 4-year-old to accomplish. I know this because my own 4-year-old son managed to pull it off after sufficient instruction and under close adult supervision.

First, you'll need to buy a box of buttermilk pancake mix, a two-pounder. Then, buy a box of Duncan Hines Pineapple Upside-Down Cake mix. Get out your largest bowl. Dump both mixes into the bowl and mix thoroughly.

There. You're done. Use 2/3 cup of water per cup of mix. I recommend letting the mixed batter stand for a few minutes to let the leavening agents start percolating and making the batter thicker for fluffier pancakes.

Make the pancakes first, and pile them on a sheet pan or baking sheet in a warm oven. They'll hold for up to an hour this way while you make the topping.

Now that we have our pancakes under control, let's talk topping. This evolved from a recipe I created years ago for Bananas Foster with a Latin twist, using orange juice.

Banana-Orange Topping

3 medium to large yellow bananas, sliced 1/2-inch thick
4 tbsp. butter
1/4 C. light brown sugar
1 C. orange juice

Melt butter in a heavy skillet (nonstick is great) over medium heat. Add bananas and cook for 2 minutes, stirring frequently.

Add sugar and stir until it begins to melt and caramelize.

Add orange juice and mix well. Reduce heat to medium-low and cook, stirring occasionally, until the mixture is reduced and thickened to syrup consistency, about 6 minutes.

Ladle this generously over warm pancakes and serve with bacon and mom's breakfast beverage of choice and you'll start a new Mother's Day tradition: actual edible food!

Before I send you off to obtain your ingredients and get to work, though, a brief word about breakfast meats is called for. While I am famous for my love of bacony goodness, I have discovered that most farmer's markets that allow meat sellers have at least one purveyor of piggy products, usually including various sausages. If you've spent your life thinking Jimmy Dean is the Alpha and Omega of sausage craft, buy some of this locally made stuff and the scales will fall from your eyes. It's almost always leaner than grocery store sausage, and I've yet to find one that didn't taste better.

Got a question? Comment? Topic you'd like to see covered? Product you'd like reviewed? Drop me a line, anytime!

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