Delicious Brunch Recipes Perfect for Celebrating Mom - The Bend Magazine

Delicious Brunch Recipes Perfect for Celebrating Mom

Mother's Day brunch recipes for a berry Dutch baby, buttermilk french toast and a raspberry fizz cocktail.

Brunch recipes from The Bend's Farm to Table archives.

When it comes to Mother’s Day, you might be wondering the best way to show mom how much you care. We suggest bringing some elevation to the typical breakfast in bed with a special brunch. You may call it a Bismarck, an oversized Yorkshire pudding, or our favorite, a hootenanny. By any name, the Dutch Baby will be a guaranteed hit for mom’s special day. The Dutch Baby is basically a larger-than-life pancake, which puffs up to more than twice the height of the cast iron pan while baking. When it emerges from the oven, it slowly and magnificently recedes back into the pan.

Plan to serve the Dutch Baby just as it comes out of the oven. Set the cast iron pan on the table in front of mom and dress the puffy pancake with powdered sugar as it slowly deflates. Mom will be highly impressed with your kitchen skills. Humbly tell her, “Aw, it was nothing. I just whipped it up from scratch especially for you!”

Too much drama for mama? Try serving her the dressed-down cousin of the Dutch Baby, good old-fashioned French toast. Buttermilk gives this French toast a light texture and tangy note to balance the sweetness of pure maple syrup. We use both vanilla extract and whole vanilla bean to intensify the flavor.

Fresh eggs from pastured hens from a local farm are a must for both dishes. The richness of pastured eggs amplifies the taste profile while improving the texture of the dish. Breads like homemade challah and brioche have a slightly airy crumb that makes the perfect base for French toast.

No celebration of the woman who bore you would be complete without a proper toast – and this time, by toast, we mean cocktails! This Raspberry Fizz is a lovely shade of pink with many happy bubbles zipping to the surface. It is a gorgeous cocktail, the perfect touch for mom’s special brunch. The combination of sparkling wine and raspberry sorbet is a cocktail and dessert all in one.

With all the carbs and cocktails, who knows, this may just be your best Mother’s Day yet.

Berry Dutch Baby

Serves 6 | Prep time: 10 minutes | Cook time: 25 minutes
Berry Dutch Baby recipe from The Bend's Farm to Table archives.
Photography by Rachel Benavides


  • 3/4 cup all-purpose flour
  • 3/4 cup whole milk
  • 3 eggs
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Zest of one lemon
  • 3 tbsp butter

Berry syrup:

  • 1/2 pint fresh berries, cleaned with stems removed
  • 2 tbsp sugar
  • 2 tbsp water
  • Juice of one lemon


Preheat oven to 400°F. Place 9” cast iron or ovenproof skillet in oven as it preheats.

In the bowl of a blender or food processor, combine flour, eggs, sugar, vanilla, salt, and lemon zest, blending until smooth. Add butter to preheated skillet and swirl to coat the surface evenly. Pour in prepared batter and close the oven quickly to retain as much heat as possible. Cook for 20 minutes, until golden brown and puffed in the center.

While pancake cooks, place a small saucepan over medium heat. Add ingredients for berry syrup and cook for 3-5 minutes, until desired consistency is reached.

To serve, sift confectioner’s sugar over surface and ladle on prepared berry syrup.

Buttermilk French Toast

Serves 4 | Prep time: 10 minutes | Cook time: 10 minutes
Buttermilk french toast recipe from The Bend's Farm to Table archives.
Photography by Rachel Benavides


  • 2 tbsp butter
  • 1 cup buttermilk
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 vanilla bean pod
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Large pinch of salt
  • 1 large loaf challah, brioche, or French bread, cut into 1/2” thick slices
  • Optional, for serving: 1/2 cup crème fraiche or Mexican crema
  • 2 tbsp favorite preserves (we like orange marmalade)


Place a cast iron griddle or skillet over medium-low heat. While cooking surface is preheating (about 5-7 minutes), combine buttermilk, eggs, vanilla extract and spices into a shallow bowl. Cut open vanilla bean pod and scrape seeds into the buttermilk mixture, whisking well to combine.

Working in batches, soak each slice of bread until it absorbs the buttermilk mixture all the way through (about 2 minutes on each side). Add butter to griddle/skillet and swirl until surface is oiled. Cook prepared slices until golden brown on each side and cooked through, about 3 minutes per side.

Serve immediately with banana slices browned in butter, toasted pecans and warm syrup, or crème fraiche sweetened with orange marmalade – or both.

Raspberry Fizz

Serves 1 | Prep time: 3 minutes
Raspberry fizz cocktail from The Bend's Farm to Table archives.
Photography by Rachel Benavides


  • Generous splash of raspberry liqueur, such as Chambord
  • 4 oz champagne or sparkling wine, chilled
  • 1 small scoop raspberry sorbet


Add raspberry liqueur to the bottom of a martini glass. Pour in champagne or sparkling wine and top with raspberry sorbet. Garnish with orange curl.

Hungry for more? Look through all 10 archived Farm to Table recipes we’re revisiting in this month’s special anniversary issue.