This Mother’s Day, lets raise a glass to all of the Mom’s out there, including us! We’ve become teacher’s, entertainers, chef’s, house cleaners and everything else our families have needed during this quarantine. Treat yourself with this tasty drink from NuKitchens, a local family-owned kitchen design company that knows how important a mom and her kitchen truly are!
- 3 tsp. simple syrup
- 12 mint leaves
- 8 lemon slices
- 3 ounces fresh lime juice
- Crushed ice
- 8 ounces vodka (lemonade for non-alcoholic)
- Cranberry juice
- Champagne or sparkling wine (Club Soda for non-alcoholic)
- Muddle syrup, mint and lime together in a shaker.
- Add ice, vodka (lemonade), 1/8 cup cranberry juice and shake well.
- Pour mixture into four champagne glasses, evenly and top off with champagne or wine (club soda).
- Garnish with lemon slices.
Sourdough Pancakes (adapted from The Perfect Loaf / Maurizio Leo)
Whether you have an established sourdough starter, or are in the process of making one, pancakes are a great way to use up sourdough starter “discard”. Since these pancakes rely on baking powder, baking soda, and eggs for leavening, starter can be used in any state of activity. I like to compile my starter “discard” in a covered bowl in the refrigerator throughout the week, prepare the batter on Saturday evening and bake on Sunday. What’s better than pancakes on a Sunday morning? Sourdough pancakes! These pancakes are light, fluffy, and extra tender from the use of starter. The addition of whole wheat adds great flavor and does not compromise the texture! Recipe can also be used to make waffles with a waffle iron.
- 1 ½ cup stirred down sourdough starter (250g)
- 1 cup milk (245g)
- ¼ cup sugar (50g)
- ¾ cup all purpose flour (90g)
- ¾ cup whole wheat flour (90g)
- 1 tsp baking powder (5g)
- 1 tsp baking soda (5g)
- 1 ½ tsp salt (8g)
- 1 tsp vanilla extract or vanilla bean paste (5g)
- ¼ cup melted butter (63g) plus more for cooking
- 2 large eggs
- Combine the milk, sugar, and flour with sourdough starter the night before. Cover and leave at room temperature overnight. (This can also be prepared 30 mins – 1 hour in advance of cooking. If your starter is established, you’re simply giving it time to activate and ferment).
- In the morning, add the baking soda, baking powder, melted butter, salt, and vanilla. Separate the egg yolks from the whites and whisk the whites to stiff peaks using a hand or stand mixer. Fold in yolks and whites just before making the pancakes.
- Heat nonstick griddle over medium heat. Butter griddle, cooking batter in ½ cup circles until small bubbles appear throughout the surface of the pancake. Flip and cook until set on the other side.
- Serve pancakes with more butter, maple syrup, berries, whipped cream, or however you like to enjoy your pancakes.
During these unique times, NuKitchens is offering Virtual Consultations and Design Reviews in place of physical meetings at their showroom. Please email email@example.com to schedule a virtual appointment anytime!
This post was sponsored by NuKitchens, LLC.