Occasional cooks -- read on. Offered for your menu are recipes from Lisa Schroeder, chef and co-owner of Mother's Bistro and Bar in Portland, where home cooking is in style all year round.

"We're already booked up for this Mother's Day," Schroeder said. That's not unexpected for this holiday when so many Moms get taken out to eat -- as well as being cooked for at home.

Asked what she'll be serving in the 80-seat restaurant she runs with her partner Rob Sample, Schroeder says Mother's Day specials tend to be "a little more delicate, to try to make the mothers happy."

Here are two recipes that Schroeder has tailored for the home cook to try, for mothers and families everywhere to share.

Lemon Poppyseed Pancakes

2 cups flour

1/2 cup sugar

2 1/2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups sour cream

1 cup whole milk

1/2 cup lemon juice

1 stick (1/4 pound) melted butter (preferably unsalted)

2 large eggs

1 1/2 teaspoons vanilla extract

Grated zest of two lemons (see note)

1/3 cup poppyseeds

Over a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.

In another bowl, whisk together the sour cream, whole milk, melted butter, large eggs, vanilla extract, lemon zest and poppy seeds until well combined.

Pour wet ingredients over dry, using a whisk to mix, but whisk only long enough to combine ingredients.

Heat a griddle or large frying pan. Add just enough oil to coat the bottom of the pan and pour off any excess. Using a ladle or a pitcher with a spout, pour the batter onto the griddle to form pancakes about 6 inches in diameter.

When bubbles appear in the center of the cakes, turn them over using a long spatula. Let the other side cook a few minutes until lightly browned. Remove cakes as they are cooked onto an ovenproof platter and place platter in a 250 F oven to keep warm while cooking the remaining pancakes. Serve with butter and maple syrup.

Makes 6 to 8 pancakes.

- Note: When grating the lemon zest, be sure to grate only the yellow peel, not the white pith underneath.

Frittatas are open-faced omelets that are almost like egg pizzas. Most of the ingredients are cooked with the eggs, and then the omelet pan is placed under the broiler to finish cooking, Schroeder says.

"At Mother's we prefer to make our frittatas in individual 8-inch omelet pans, which can serve one or two (if cut in half). Alternatively, the ingredients can be multiplied for a larger pan, and then the frittata can be cut and served in wedges."

Greek Frittata

1 tablespoon butter

1/2 cup tightly packed fresh spinach leaves

Salt and freshly ground pepper to taste

1 1/2 tablespoons julienne-cut oil-packed sun-dried tomatoes, drained

1/4 cup sliced Kalamata olives (see note)

1/2 tablespoon finely chopped garlic

1/4 cup crumbled feta cheese

3 eggs, beaten

Preheat broiler.

Heat an 8-inch nonstick omelet pan to medium heat. Add 1 tablespoon butter and when melted, add garlic and spinach. Stir until spinach is wilted, then add tomatoes and olives, and season with salt and pepper.

Add beaten eggs to pan, and using a heatproof rubber spatula or wooden spoon mix the eggs in the pan to combine all the ingredients and to cook the eggs. When it looks as if the eggs are beginning to set, stop stirring, top the frittata with the feta cheese, and place under the broiler to continue cooking. The frittata is done when the eggs are set, which should take about 3 minutes.

When done, remove pan from oven; using a rubber spatula, loosen the frittata from the pan and slide it onto a serving plate.

Makes 1 or 2 servings.

- Note: For milder flavor use sliced California olives.