This Mother’s Day will be the first time many mothers and their children will spend in quarantine. If you’re able to be with your mom on Sunday, you might wonder what you can make at home for the kind of sumptuous brunch you would normally take her out to.
Geoff Tracy (C’95), a.k.a “Chef Geoff” owns four restaurants, including Chef Geoff’s, in DC and Maryland. Below he provides two tried-and-true recipes to make your mom feel special. Tracy and his wife, CBS Evening News anchor Norah O’Donnell (C’95, G’03), have three children, including a set of twins. A theology major at Georgetown who worked as general manager for Vital Vittles, the well-known chef graduated first in his class at the Culinary Institute of America and opened his first restaurant 20 years ago.
Make Your Own Pancake Mix
3 cups all-purpose flour
3 cups whole wheat flour (if you just have all-purpose flour – sub ap here)
1 1/2 teaspoons baking soda
1 tablespoon baking powder
1 tablespoon salt
2 tablespoon sugar
Mix all in storage container. Will make three large batches of the pancakes below.
2 cups of mix from above
1 pint buttermilk
1/2 stick butter – melted
1/2 cup blueberries (fresh or frozen . . . feel free to eliminate or add diced strawberries, chocolate chips, etc.)
In a large bowl, whisk eggs. Add buttermilk and then melted butter. Gently whisk in pancake mix. Fold in blueberries.
Cook batter on a medium-hot griddle, cast iron pan, or nonstick pan. Enjoy with syrup and butter.
Sweet and Spicy Bacon
1 pound sliced bacon – preferably thick
2 tablespoons black pepper
1 tablespoon cayenne
3 tablespoon sugar in the raw (or regular sugar)
Mix spices together. Sprinkle onto bacon – both sides. Cook bacon on a sheet tray on parchment paper in 300F oven for approximately 30 minutes. Watch the bacon carefully for the final 5-10.