A meal for mom: Giada’s Mother’s Day brunch

Preheat the oven to 350 degrees F. Spread the walnuts in an even layer on a baking sheet. Bake for 10 to 12 minutes until toasted. Set aside to cool.

Preheat and lightly grease a waffle iron.

Heat the olive oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, about 3 to 5 minutes. Transfer the pancetta to a paper towel-lined baking sheet to cool.

In a large mixing bowl, combine waffle mix, eggs, vegetable oil, water, cinnamon, and salt. Using a whisk, blend the ingredients together until smooth. Stir in the pancetta. Pour the batter, using the amount recommended by the waffle iron manufacturer's instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes until golden brown.

Place waffles onto serving plates. Sprinkle with the chopped walnuts and drizzle with maple syrup. Serve immediately.

For the espresso nightcap: Combine the milk, heavy cream, espresso, and Amaretto liqueur in a medium saucepan. Place over low heat, stirring constantly until hot but not boiling, about 3 to 5 minutes.

For the vanilla cream: In a large mixing bowl, beat the cream until thick Add the powdered sugar and vanilla. Continue to beat until cream holds soft peaks.