Give Mom a break

A breakfast break, that is. Mom’s in for a treat as Dad and the kids collab on a super breakfast in bed for the queen of the house. Will it be waffles, pancakes or toast?

Dark Chocolate Waffles

Ingredients:

2 c all-purpose flour; 1/2 c unsweetened cocoa powder; 1/4 c (packed) brown sugar; 2 tsp baking powder; 1 tsp baking soda; 1 tsp kosher salt; 3 large eggs, separated; 2 c buttermilk; 1/2 c olive oil; 1 tsp vanilla extract; 6 oz bittersweet chocolate (at least 70% cacao), finely chopped; nonstick vegetable oil spray; and unsalted butter and warm pure maple syrup (for serving)

Procedure:

1. Preheat oven to 250 °F. Whisk flour, cocoa powder, brown sugar, baking powder, baking soda and salt in a large bowl. Make a well in the center and add egg yolks, buttermilk, oil and vanilla. Blend with a fork and then gradually incorporate dry ingredients, mixing just until combined.

2. Using an electric mixer on mediumhigh speed, beat egg whites in a small bowl until soft peaks form. Working in two batches, fold egg whites into batter just until combined. Fold in chocolate.

3. Heat a waffle iron until very hot; lightly coat with nonstick spray. Working in batches, cook waffles until cooked through. Transfer to a wire rack set inside a baking sheet, cover loosely with foil and keep warm in oven until ready to serve.

4. Serve waffles with butter and syrup. (Batter with egg whites can be made four hours ahead. Cover and chill.)

Bacon Egg-In-A-Heart

Ingredients:

4 slices bacon; 2 slices bread; 2 tbsp butter; 2 eggs; kosher salt; freshly ground black pepper; and 1 tbsp chopped parsley

Procedure:

1. Preheat oven to 400 ⁰F.

2. Cut each strip of bacon into five-inch pieces then fold in half lengthwise. Take two folded strips and shape them into a heart. Place on a baking sheet and bake until crispy, about 12-15 minutes. Place each crispy bacon heart over the bread and cut out a heart shape from the bread.

3. Melt butter in a large ovenproof skillet over medium heat. Add the bread and toast until golden on one side. Flip the bread and add bacon hearts to the center of each piece of bread. Crack eggs into the centers of the bacon hearts. Sprinkle eggs with salt and pepper. Transfer skillet to oven and cook until egg whites are set, about five minutes.

Blueberry-Flax Buttermilk Pancakes

Ingredients:

1 1/2 c all-purpose flour (spooned and leveled); 1/4 c ground flaxseed; 2 tbsp sugar; 1 1/4 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp fine salt; 1 1/2 c buttermilk; 1 large egg, lightly beaten; 1 tbsp unsalted butter, melted, plus more for skillet and serving; and 1 c fresh or frozen blueberries.

Procedure:

1. In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda and salt. Add buttermilk, egg and butter and whisk until just moistened (batter should have some lumps; do not over mix). Fold in blueberries.

2. Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, two to five minutes. Flip pancakes and cook until golden brown, two to five minutes. Repeat with more butter and remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter and syrup. (Recipes and photos from www.bonappetit. com; www.delish.com; www.marthastewart.com)