Flickr photo by Lizi Beth
Growing up, my sister and I -- along with my dad -- used to make breakfast in bed for my mom every Mother's Day. The two of us girls would mix up the pancake batter while my dad manned the griddle; then we'd "sneak" upstairs to "surprise" my mom with a tray of pancakes and the Sunday newspaper and hang out with her in bed all morning.
Those Mother's Day mornings are a happy memory for me -- a memory I find myself drawing strength from this year when I find myself and my family in a less-than-happy situation.
You see, Mother's Day is a joyful day to honor all the moms we love; but for some, it can also be a day of ache as we remember those we may have lost or long for those not yet with us.
My grandma -- my mom's mom -- passed away this year as all grandmas eventually do. I miss her, definitely, but that's only a fraction of the pain I'm sure my mom's experiencing. I, for my part, wish I could be a source of support for her; yet my heart is also hurting, simply because I thought I'd be a mom this year. And I'm not.
And so the two of us are a sad, sad pair -- but one that can hopefully find comfort in each other. We have our happy Mother's Day memories; we have anticipation of Mother's Days to come. I have a mom; she has a daughter (well, two, actually) -- there's much to celebrate.
And if we get too weepy, there are always blueberry pancakes to make us feel better:
- 1 1/4 cup whole wheat flour
- 1/3 cup cornmeal
- 1 tablespoon ground flax seed
- 1 tablespoon sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs, separated
- 1/4 cup vegetable oil or canola oil
- 1 1/2 cup milk
- 1 cup fresh blueberries, washed
- Maple syrup
1. Whisk flour, cornmeal, flax seed, sugar, baking powder, and salt in bowl. In separate bowl, whisk egg yolks, oil, and milk. Add wet ingredients to dry ingredients and whisk until smooth. Beat egg white with electric mixer until stiff peaks form. Fold whites into batter. Fold in blueberries.
2. Heat nonstick skillet or griddle over medium-high heat. Lightly grease bottom of pan with oil. Drop batter by 1/4 cupfuls onto skillet. Cook pancakes until golden brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining batter.
3. Top with maple syrup. Serve to mom in bed.
Do you have a Mother's Day tradition?