Get up early, don’t be hungover, and whip up something special for the important woman/women in your life.

Whether it’s your own mother, the mother of your children, or an influential woman in your life – Mother’s Day is an opportunity to say thank you in a less everyday, more once-a-year kind of way.

And of course, it’s also an opportunity to say thank you via breakfast foods.

The good people at Adelaide Central Market (home to many of CityMag’s favourite matriarchal figures) recently got in touch to share some recipes ahead of Mother’s Day, and so we thought we’d share them with you.

If you’re less adept in the kitchen, you’ve got a couple of days to practise and sort yourself out.

Gooey pancakes are not a fitting thank you (though we’re sure whoever you serve them to will be thankful none the less).

Blueberry & buttermilk pancakes with lemon curd

Cook time: 30 minutes  Prep time: 20 minutes

Ingredients (serves 8)

– 2 eggs, lightly beaten
– 2 cups self-raising flour, sifted
– 1/3 cup caster sugar (75g)
– 2 cups buttermilk (500ml)
– 50 g unsalted butter, melted
– 2 tsp vanilla bean paste
– Spray oil, for cooking
– 2 125g punnets blueberries
– Lemon curd
– 1/2 cup lemon juice (125ml)
– 1 tbsp finely grated lemon zest
– 4 large eggs, lightly whisked and strained
– 225 g caster sugar
– 125 g soft, unsalted butter

Method
– Preheat oven to 120°C (100°C fan-forced) and line a baking tray with baking paper.

– To make the curd, place all the ingredients together in a non-stick saucepan over a low heat, stirring until the sugar dissolves and the butter melts. Keep stirring the mixture continuously until the curd thickens and is able to coat the back of a wooden spoon. This will take around 10-15 minutes.

– Once the curd has thickened, pour into sterilised jars and allow to cool. Refrigerate and use within a month.

– Meanwhile for the pancakes, place the eggs in a large mixing bowl, beat until frothy using an electric mixer.

– Add the flour, sugar, buttermilk, melted butter and vanilla. Gently beat the mixture until the batter has become smooth.

– Heat a non-stick frying pan over a medium heat. Lightly grease the frying pan with spray oil.

– Using a 1/3 cup measure ladle the batter into the centre of the pan and evenly scatter over 1 tbsp of blueberries for each pancake.

– Cook for 2-3 minutes or until bubbles form on the surface and the batter is set.

– Using a spatula, carefully flip each pancake and cook until golden brown about 2 minutes. Repeat process with the remaining batter.

– Transfer pancakes to prepared baking tray and place in preheated oven, to keep warm whilst cooking the remaining pancakes.

– Serve pancakes with lemon curd and scatter over the remaining fresh blueberries.

Spiced French toast with roasted rhubarb

Cook time: 40 minutes  Prep time: 15 minutes

Ingredients (serves 4)

– 8 slices thick crusty sourdough bread
– 3 eggs, lightly whisked
– 150ml milk
– 40g unsalted butter
– ½ teaspoon ground cinnamon
– 300g pot honey & vanilla yogurt

Roasted Rhubarb

– 8 stems rhubarb
– 2/3 cup caster sugar
– 1/3 cup orange juice
– ½ teaspoon ground ginger

Method
– Preheat oven to 180C (160C fan-forced).

– To prepare the rhubarb cut rhubarb stems into 10cm lengths. Place in a shallow roasting pan. In a small saucepan combine sugar, orange juice and ginger together over a medium heat, stirring until sugar has dissolved. Pour over the rhubarb, cover with foil and cook in preheated oven for 15 minutes. Remove foil and cook for a further 15 minutes or until rhubarb is tender, but still holding its shape. Remove from oven and set aside to cool to room temperature.

– For the French toast, whisk the eggs and milk together in a bowl until well combined and on a separate plate combine the remaining sugar and cinnamon together for later.

– Heat a large non-stick frying pan over a medium heat and melt a little of the butter. Dip two slices of bread at a time into the egg mixture and then place in the pan and fry for 1-2 minutes on each side, until golden.

– Remove the French toast from the pan and dip on both sides in the cinnamon sugar. Repeat with the remaining slices of bread.

– Serve two slices of French toast topped with three poached apricot halves and vanilla yogurt per person.

Almond, banana and cinnamon porridge

Cook time: 10 minutes (plus 5 minutes resting time)  Prep time: 5 minutes

Ingredients (serves 2)

– 1 ½ cups organic rolled oats
– ¼ cup ground almonds
– ¼ cup brown rice flakes
– 2 cups almond milk
– 2 cups boiling water
– Pinch salt
– 3 teaspoons ground cinnamon
– 2 bananas, chopped
– 1/3 cup slivered almonds, toasted
– 1/3 cup Greek yoghurt
– Honey, to drizzle

Method
– Preheat oven to 180ºC (160ºC fan-forced).

– Place oats in a roasting pan and toast in the oven for 15 minutes, stirring occasionally.

– In a large saucepan combine oats, ground almonds, rice flakes, milk, water, salt, 2 teaspoons cinnamon and half the banana over a medium heat, stirring constantly until the porridge boils and thickens. Remove from heat, cover and allow to stand for 5 minutes.

– To serve porridge, divide evenly between 4 bowls and sprinkle the top with remaining banana, slivered almonds and cinnamon. To finish, place a dollop of yoghurt on top and drizzle with honey.