If you forgot to make brunch reservations for Mother’s Day, don’t despair. A much better plan is pampering her at home, with Mom’s family and favorite foods to make her day.

Standing in line waiting for a table and then standing in line again at an elaborate, too-much-food buffet is not this mother’s ideal morning.

 Springtime just seems to lend itself to a delicious brunch menu that makes the most of everything that is fresh right now — seasonal ingredients such as blueberries, strawberries  and rhubarb.

If pancakes are your mom’s her style, try this light and creamy version made with ricotta cheese and blueberries. A tart that joins strawberries and rhubarb in a match made in heaven is as easy as pie.

And if bagels and lox are mandatory for  the menu, you might want to complement them by whipping up an easy quiche (ingredients such as smoked salmon, goat cheese and artichoke would be a good way to go).

Then place a rose on her plate and a kiss or two on her cheek to make this Mother’s Day a memorable one in the comfort of her own home.

Ricotta Blueberry Pancakes

Serves 6 to 8

1 cup ricotta cheese

3⁄4 cup flour

1⁄2 tsp. baking powder

11⁄2 Tbs. sugar

pinch salt

3⁄4 cup milk

3 eggs, divided

1⁄2 tsp. vanilla

1 cup fresh blueberries

Set ricotta in a fine mesh strainer about 30 minutes before you start cooking, to drain off excess liquid. (If ricotta seems dry to you, skip this step.)

Whisk together flour, baking powder, sugar and salt in a bowl. Combine ricotta, milk, egg yolks and vanilla in a separate bowl.

Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites. Stir in blueberries.

Heat a griddle over medium-high heat, and brush the surface with butter. Use a ladle or measuring scoop to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown.

Strawberry Rhubarb Tart

1 stick butter, at room temperature

1⁄2 cup packed dark brown sugar

1 cup flour

1⁄4 tsp. salt

11⁄2 pints strawberries, sliced

1 stalk rhubarb, diced

1⁄4 cup white sugar

2 Tbs. corn starch

Preheat oven to 325 degrees. Lightly butter a 9-inch tart pan.

Add the butter to a bowl and beat until light and fluffy. Beat in the brown sugar, mixing well to break up and lumps. Gently mix in the flour and the salt, taking care not to overwork the dough (it will be very dry and crumbly).

Press the dough out into the prepared tart pan. Use a fork to dock the dough (poke holes in it; this will help keep the crust thin by preventing steam from making it bubble up as it cooks).

Bake for 20 minutes.

While the crust begins to bake, combine strawberries, rhubarb, white sugar, and cornstarch in a bowl. Set aside to rest — the mixture will get very syrupy.

Pour the strawberry mixture into the partially baked crust, making sure to spread it out across the whole thing. Return to the oven and bake for another 30 minutes, or until the crust is baked and the middle looks like jam.

Remove and let cool before serving.