Mother’s day brunch is a time-honoured tradition. Growing up, my mother always made us pancakes any time there was something to celebrate. So, it seems only right to celebrate her in the same way. Except now we’re both old enough to throw mimosas into the mix. Being a mom is one of the most important jobs in the world and, unfortunately, often goes underappriciated. Somewhere inbetween the undying love and limitless self-sacrifice, many of us forget to say “thank you” for everything our mothers do. Sharing a homecooked meal is an amazing (and simple) way to show gratitude, not with words, but with actions. Follow these three easy recipes for a celebratory morning meal any mother would enjoy.
Mother’s Day Brunch – Fluffy pancakes
Ingredients
- 3 cups flour
- 7 tsp baking powder
- 2 tsp salt
- 2 tbsp white sugar
- Scant 2.5 cups milk
- Juice and zest of one lemon
- Two eggs
- 5 tbsp melted butter
- 1.5 tsp vanilla
- Oil for frying
Instructions
- Add lemon ingredients to a measuring cup. Then, pour in milk until reaching 2.5 cups and allow it to sit.
- Sift all dry ingredients together.
- Make a well in the center of the dry ingredients and mix in the wet ingredients. The batter should be slightly lumpy, so don’t overmix.
- Preheat a large pan to medium-high heat and add cooking oil. Note that the oil is sufficiently hot when a drop of batter sizzles after hitting it.
- Using a 1/4 cup measure, scoop batter in the the pan. Since the batter is thick, you may have to spread it slightly. Do not over-handle.
- Allow the pancakes to sit until small bubbles reach the surface and burst, then flip. Note that due to the thickness, there may be few bubbles compared to other recipes.
- Allow the pancake to cook for approximately half the time of the first side, then remove from the pan and serve.
Mother’s Day Mimosas
Mimosas only require two ingredients: champaign and orange juice. Make sure you use pulp-free juice, otherwise the champaign bubbles will push the pulp to the top. (I learned that the hard way). The ratio is up to your preferences, but we recommend starting with 50/50 and working from there. If you want to get a little fancy, check out this article for inspiration. I’m particularly intrigued by the rosé raspberry sorbet mimosa!
Mother’s Day Fruit Salad
Ingredients:
- 2 cups pineapple – cubed
- 1 pint of fresh strawberries – quartered
- 2 navel oranges – sectioned
- 1 cup kiwi (or halved grapes)
- Juice and zest of 1 small lemon
- 1-2 tablespoons of corn syrup (optional)
- 1 cup blueberries
- 1 cup blackberries
Instructions:
- In a large bowl, mix pineapple, strawberries, naval oranges, kiwi, lemon ingredients, and syrup. Then, chill overnight to allow the juices to mix together.
- Mix in additional ingredients just before serving.
For more breakfast ideas, check out Brooklyn’s article on breakfast ideas for the working girl!
Happy mothers day!
