Special Breakfast for Dad’s Special Day


What Dads usually get for Father’s Day is maybe a card, maybe a book or magazine subscription. What they don’t usually get is a great, knock-it-out- of-the-park, I-love-you breakfast.

What Dads usually get for Father’s Day is maybe a card, maybe a book or magazine subscription. What they don’t usually get is a great, knock-it-out- of-the-park, I-love-you breakfast.
Here are recipes that will help you get a jump on celebrating Dad’s special day. Making pancakes is easy, which means even the young­est in the bunch can pitch in to get Dad’s day off to a delicious start.
Raisin Apple Baked Pancakes
(Dairy or Pareve)
2 baking apples, cored and thinly sliced
1⁄2 cup raisins
2 Tbsps. brown sugar
1⁄2 tsp. ground cinnamon
4 large eggs
2⁄3 cup milk or nondairy substitute
2⁄3 cup flour
2 Tbsps. margarine or butter, melted
powdered sugar, optional
Preheat oven to 350˚. Grease a 9-inch pie plate with butter or nonstick cooking spray.
In a bowl, combine the apple, raisins, brown sugar and cin­namon. Spoon the apples into the prepared pie plate. Bake the apples, uncovered 10 to 15 minutes or until the apples begin to soft­­­en. Remove the apples from oven, then bump the oven temperature to 450˚.
In another bowl, combine the eggs, milk, flour and margarine and whisk until combined. Pour the batter over the apple mixture. Bake for 15 minutes or until the pancake puffs up and is golden brown. Sprinkle the top with powdered sugar if using and serve immediately.
Serves 4.
Pecan and Banana Pancakes
(Dairy or Pareve)
2 cups flour
2 and 1⁄2 tsps. baking powder
1⁄2 tsp. baking soda
4 Tbsps. sugar
1⁄2 tsp. salt
1 and 1⁄2 cups buttermilk or pareve sour cream
2 eggs
6 Tbsps. butter or margarine, melted
1 tsp. vanilla
2 very ripe medium bananas, mashed
1 cup pecans, toasted lightly and chopped
butter or margarine, for cooking the pancakes
In a bowl, whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk (or pareve sour cream), eggs, butter, vanilla, mashed bananas and pecans. Whisk the dry ingredients into the buttermilk mixture until combined.
Heat a griddle greased with butter or margarine. Using a measuring cup, drop 1⁄4 cup batter onto griddle (not too close together, as it will spread) and cook until bubbles appear on the top (1 to 2 minutes). Flip and cook until golden brown cooked throughout (1 to 2 minutes).
Serves 4.
Cinnamon Roll ­Pumpkin Pancakes
Cinnamon Filling Ingredients:
1⁄2 cup melted butter
3⁄4 cup packed brown sugar
1 Tbsp. cinnamon
Icing Ingredients:
4 Tbsps. butter
2 oz. cream cheese
3⁄4 cup powdered sugar, sifted
1⁄2 tsp. vanilla
Batter Ingredients:
1 and 1⁄2 cups milk
1 cup pure unsweetened pumpkin puree
2 eggs
2 Tbsps. oil
2 Tbsps. apple cider vinegar
2 cups flour
1 Tbsp. baking powder
1⁄2 tsp. baking soda
2 Tbsps. pumpkin pie spice
1⁄2 tsp. salt
1 Tbsp. brown sugar
To make filling: In a small bowl, combine the butter, brown sugar and cinnamon. Place the filling into a sandwich-sized selfsealing baggie. Close and set aside.
To make icing: In a medium microwave-safe bowl, heat butter and cream cheese 30 to 60 seconds, just until butter has melted and cream cheese has softened. Whisk in powdered sugar and vanilla and combine until smooth. Set the icing aside.
To make batter: In a large bowl, whisk together milk, pump­kin, eggs, oil and vinegar.
In a separate bowl, whisk together flour, baking powder, bak­ing soda, pumpkin pie spice, salt and brown sugar. Add the dry ingredients to the pumpkin mixture and stir just until combined.
Make sure the filling mixture is combined by squishing the bag a few times. If it’s not as thick as toothpaste, stick it in the freezer for a few minutes till thickened.
Snip off a small piece of the corner of the baggie holding the cinnamon filling.
To make the pancakes: Preheat a skillet or griddle and grease with butter or nonstick spray. Using a 1⁄4 cup, drop 4 pancakes onto the griddle. Spread out the batter to make a circle. Reduce the heat to low.
Starting at the center of each pancake squeeze the cinnamon filling on top of the pancake batter in a concentric swirl. Continue cooking the pancakes for 3 to 4 minutes until bubbles begin to appear and pop. Gently flip the pancake over. Cook an additional 2 to 3 minutes, until the other side is golden as well.
Place the cooked pancakes on a cookie sheet and keep them warm in the oven while you make the remaining 4 pancakes.
To serve, place on a plate or platter and drizzle the cream cheese frosting on top.
Serves 4.


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