Easy Mother’s Day Brunch Recipes: Stay in Shelter, Be a Heart Melter

May 8, 2020

Author: KatieChin

Print this recipe

Hi Cooped Up Cooking with Katie Fans!  Here are the 3 recipes for today’s Mother’s Day Brunch show at 3pm PST  –     Follow me here on Facebook or IG to tune-in!!

Rita’s Lemon Ricotta Pancakes


  • 1 Tablespoon baking powder
  • 1 1/2 cups all-purpose flour
  • 3 Tablespoons sugar
  • 1 ½ teaspoons salt
  • 1 cup milk
  • 1/2 cup Ricotta cheese
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup freshly squeezed lemon juice
  • 1 Tablespoon fresh lemon zest
  • 2 Tablespoons butter for cooking



In a large bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

In   medium bowl, add the milk and ricotta cheese and whisk until well blended.   Add the eggs, beating between each.  Add the vanilla, lemon juice, and lemon zest.

Make a well in the dry ingredients and add the blended wet ingredients – just fold it in gently, until combined. Don’t over mix!

Brush melted butter onto a large griddle and heat to medium.  Add pancake batter, a cup at a time (or smaller if you want smaller pancakes).

When you get bubbles, flip over and cook the pancakes on the other side. It should be a minute or two per side, and golden brown.

Top with blueberries and serve with butter and powdered sugar if desired.

Savory Mini Crustless Quiche

  • cooking spray
  • 6 large eggs beaten
  • 1 cup heavy cream
  • Salt and pepper
  • pinch cayenne pepper
  • 1 1/2 cups grated cheddar cheese
  • 3 oz chopped ham
  • 3 oz shredded cheddar cheese
  • 3 oz thawed frozen spinach, chopped
  • Fresh basil leaves for garnish
Preheat oven to 375º F.

Squeeze out the moisture from the spinach with a clean dish towel and set aside.

Spray mini muffin tin with nonstick cooking spray.
Whisk together eggs and heavy cream until light and fluffy. Add salt, pepper, and cayenne pepper until well-combined. Stir in cheese, ham and spinach.
Pour the egg mixture into the compartments.  Bake for for 15-25 minutes until the egg mixture is set. Remove from the oven and let rest about 5 minutes before serving.  Garnish with basil and serve.
Raspberry Nutella Crepes
  • ¾ cup (180 ml) milk
  • ½ cup (192 g) all-purpose flour
  • 1 egg
  • 2 Tablespoons unsalted melted butter, divided plus more as needed
  • Pinch salt
  • 4 Tablespoons chocolate-hazelnut spread such as Nutella
  • ¾ cup (95 g) fresh raspberries
  • Powdered sugar for dusting
  • Cinnamon for dusting
  • Mint leaves for garnish



In blender, combine milk, flour, egg, 1 Tablespoon butter and salt. Blend until smooth. Strain to remove lumps if necessary.  Let stand at least 20 minutes or put in refrigerator up to 12 hours to use later.

Heat a large non-stick skillet over medium heat. Add the remaining 1 Tablespoon melted butter and swirl to coat.  Ladle a small scoop (about 4 Tablespoons) batter into pan to make a 7 1/2-in (19 cm) thin crepe.

Swirl to coat bottom of pan. Cook for 1 minute, or until crepe begins to curl at edges. Flip and cook for 1 minute more.

Transfer crepe to a plate. Repeat with remaining batter, adding additional butter to pan as needed.

Layer crepes between sheets of waxed paper to prevent sticking.

Spread approximately 1 Tablespoon chocolate-hazelnut spread on each crepe. Place 6 raspberries over spread and fold sides over crepe. Repeat with remaining crepes.  Dust with powdered sugar and cinnamon.  Garnish with mint leaves and serve immediately.