Mother’s Day Pancakes


The Pheasant & Hare would like to wish all moms a very Happy Mother’s Day!

Especially to our moms – a most heartfelt thank you! The support you have and continue to give to us, our families, and our careers are amply appreciated. We love you so much:)

We hope this recipe inspires you to make pancakes for your mom this Mother’s Day. What’s a few minutes mixing ingredients gonna hurt? It definitely won’t make up for all the dirty diapers, the violin lessons, the bowl cuts, and all the sacrifices that came along the way, but it’s a start!

Speaking of inspire…..this shot was our first shot together, and likely helped inspire the Pheasant & Hare Collaboration!

Mother’s Day Pancakes

1/2 cup all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup greek yogurt
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon fresh grated nutmeg
1/4 teaspoon finely grated organic orange peel

In a medium sized bowl, whisk together the flour, sugar, baking soda and salt. Add the yogurt and whisk together briefly just until barely incorporated. It will look shaggy and a bit dry. Add whisked eggs, vanilla and nutmeg (if desired). Whisk together until batter is just barely smooth. Let sit for about 5-10 minutes before pouring your pancakes.

Heat your favorite pancake cooking pan or griddle – brush with butter.

Once the pan is hot, gently drop a ladle of batter onto the pan. Cook on medium heat until the bubbles are breaking the surface and the edges are starting to look cooked (they will firm up and no longer be shiny and wet). Very gently flip the pancake and cook for a few minutes until the other side is light brown and the center has puffed up.

Serve with butter, maple syrup, and fresh berries. Dust with powered sugar if desired, eat and enjoy:)

Makes approximately 8 5″ pancakes.