This Mother’s Day, treat Mom to breakfast in bed! Let Texas Olive Ranch help you make a meal that moms’ dreams are made of.
Pancakes are the perfect surprise breakfast in bed. Here’s a secret: using olive oil in your batter will make your pancakes super moist, fluffy and light.
We took inspiration from our Arbequina infused with Texas grown Meyer Lemons to make a pancake recipe that is light and floral, to complement Mother’s Day flowers. Meyer Lemons give our olive oil honey citrus notes that pair perfectly with homemade, herby lavender butter.
Try this recipe for a Mother’s Day breakfast as sweet as Mom.
As part of our Mother’s Day Sale, Get a Free Meyer Lemon Infused Olive Oil with orders of $65 or more – enter coupon code MOM in cart or checkout for offer.
Meyer Lemon Infused Olive Oil Pancakes with Lavender Butter
- 1 stick of butter
- 2 teaspoons dried (culinary lavender)
Chop up dried lavender buds with a food processor or by hand. Pop the butter in the microwave for about 10 seconds to soften it, then mix the lavender and butter together. Simple as that!
TEXAS OLIVE RANCH MEYER LEMON OLIVE OIL PANCAKES
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 eggs
- 2 tablespoons Arbequina Extra Virgin Olive Oil
- 2 tablespoons Meyer Lemon Infused Olive Oil
- Lemons slices for garnish
- Maple syrup or honey (optional)
- Powdered sugar (optional)
First, preheat the oven to 200 degrees so you can keep your pancakes warm as you make them.
Combine the dry ingredients (2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt) in a large bowl and whisk together.
In a separate medium-sized bowl, whisk together the wet ingredients until well combined (1 ½ cups milk, 2 eggs, and 4 tablespoons Meyer Lemon infused olive oil).
Slowly add the wet ingredients to the dry ingredients and whisk just until the mixture is moist. Avoid overworking it; it’s okay to have a few small lumps in the batter! Then let it stand for a few minutes to thicken.
Heat a large skillet, griddle, or pan over medium heat. Drizzle the pan with Texas Olive Ranch Arbequina Olive oil and spread it evenly. Pour a serving (about 3 tablespoons) of batter onto griddle for each pancake.
Let pancakes cook until edges dry and start to show some bubbles (about 1-2 minutes). Flip pancakes carefully and cook for 1 to 2 minutes until the pancakes are browned. Transfer to a cookie sheet in the warm over, then repeat!
Once you’re through all of the batter, serve them up with a dollop of lavender butter, add powdered sugar (optional) and garnish with lemon slices, maple syrup or honey, and watch Mom’s face light up as you surprise her!
If Mom likes mimosas, pair the pancakes with a deliciously refreshing Blackberry Lemon cocktail to set the tone for a relaxing Mother’s Day.
Mom’s Blackberry Lemon Mimosa
- 1 1/2 tablespoons Texas Olive Ranch Blackberry Balsamic Vinegar
- 1/2 teaspoon Texas Olive Ranch Meyer Lemon Infused Olive Oil
- 6 oz sparkling wine
- lemon peel curl for garnish
- fresh rosemary for garnish
- additional sweetener (optional to taste)
Add Texas Olive Ranch Blackberry Balsamic Vinegar and Meyer Lemon Infused Olive Oil to a champagne flute. Add additional simple syrup of sugar if she has a sweet tooth. Top with sparkling wine. Garnish with fresh whole rosemary stalk inside the glass and lemon peel curl on the rim of the glass. Enjoy!