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Treat Mum this Mother’s Day

Begin Mums’ day on the right foot. With our fuss-free feasts, open the curtains and make a memorable breakfast for Mum on Mother’s Day! All of the ingredients are available from the centre.

Perfect Pancakes
With fresh berries, ricotta and lemon


  • 250g Woolworths Smooth Ricotta
  • 2/3 cup milk
  • 1 lemon, rind finely grated
  • 1 tsp baking powder, for pancake
  • 2 tbs caster sugar, for pancake
  • 2 eggs, for pancake
  • 1 tsp vanilla extract, for pancake
  • ¼ cup melted butter, plus extra to grease, for pancake
  • 250g blueberries
  • cream or extra ricotta to serve
  • lemon curd to serve
  • icing sugar to serve


1. Whisk ricotta, milk and lemon rind together in a bowl.
2. Sift flour, baking powder and a pinch of salt together in a bowl. Stir in sugar. Add white choc chips.
3. Whisk eggs, ricotta mixture and vanilla in a bowl. Add to dry ingredients with melted butter and stir until smooth.
4. Stir in half the blueberries.
5. Heat a large frying pan or flat grill plate over medium-low heat. Grease with a little extra butter.
6. Add 1/3 cup batter to the pan for each pancake. Cook pancakes in batches, being careful not to crowd the pan, for 2-3 minutes or until edges are set and bubbles appear on surface. Flip over and cook for 1 minute. Keep warm.
7. Stack pancakes, alternating with cream or extra ricotta and lemon curd. Top with remaining blueberries and dust with icing sugar.

Chia Puddings With Mango & Raspberries

Start Mums’ day with a bit of colour with this breakfast chia pudding recipe that uses mango and raspberries and can be made ahead.


  • 1/2 cup white chia seeds
  • 2 cups almond milk
  • 2 tbs maple syrup
  • 2 mangoes, peeled
  • 125g raspberries
  • 1/4 cup pepitas


1. Place chia seeds, almond milk and maple syrup in a medium bowl. Stir until well combined. Refrigerate for 2 hours or overnight until mixture thickens.
2. Cut the flesh from 1 mango and place in a food processor and process until smooth.
3. Dollop a spoonful of chia mixture and mango puree into 4 x 1 cup-capacity glasses. Top with a few raspberries. Repeat layering. Cut remaining mango into 1cm pieces. Top each pudding with diced mango, remaining raspberries and pepitas. Serve.

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