Father's Day Pancake Celebration
From Dad's old-fashioned favorites to ParkHouseSD's Inspired Lemon Ricotta masterpiece, Blueberry Sauce, and a Strawberry Guava Lemonade for the perfect breakfast spread
The Dinner Bell celebrates the stories that simmer beneath every great meal. From my California kitchen, I uncover heritage recipes passed down through generations, breathe life into forgotten dishes, and recreate the flavors that transport us back to cherished places. Each week, I'll share these culinary discoveries alongside thoughtful pairings and the tales that make them memorable. Pull up a chair, there's always room at our table.
Cheers to Father’s Day!
This Father's Day has me reflecting on how food weaves through our most cherished memories with the people we love most. It takes me back to hiking through Big Bear with my dad and Negra, my English pointer with a fully black head and a white coat dotted with black spots. I'd adopted her in Hungary, where my friend Sonia's parents bred English Pointers. I was sitting on a rock, petting all the dogs, when this tiny little one came up and cuddled right into my lap, so small she could fit in the palms of my hands. She came home with me to Budapest, then to California.
Negra was the best dog, though she loved to run and would often disappear from view before circling back to check on me. We’d hike through Muir Woods National Park together, where she'd race up and down the highest peaks until we reached the ocean break at Muir Beach. She'd do the same thing racing up and down through Big Bear mountain trails, and I was used to it, but Dad would worry: "You think she's okay? Where is she?" I'd smile. She's fine; she knows where we are and always runs with an eye on us. She lived a good, long life, always loving the outdoors as much as my friends and I did. Those adventures with Dad and Negra reminded me that the best moments happen when we slow down and savor them together, just like the meals that follow.
When my sister Julie graduated from Vermont Law School, one of the first things my dad wanted to do, after all the pomp and circumstance had concluded, of course, was hunt down some authentic Vermont maple syrup. And hunt we did. Dad was a creature of habit when it came to his favorite breakfast: pancakes drowning in syrup, crispy bacon, savory sausage, and strong black coffee. A true original, he stuck to his food traditions with unwavering loyalty, and we happily went along for the ride, whether that meant another trip to Denny's or discovering a local gem. Those moments around the breakfast table, watching him savor every bite, are some of my most treasured memories.
Speaking of Dad's favorite breakfasts, we're continuing our travel-inspired series by recreating the incredible dishes we fell in love with at ParkHouseSD a couple of weeks ago. This week, it's all about pancakes, both their show-stopping lemon ricotta original that had us swooning and my dad’s favorite classic old-school style.
If you missed it, be sure to check out last Sunday's post for their amazing green veggie scramble—the perfect savory companion to today's sweet stack. Now, let's dive into the stories, the recipes, and the ideal pairings to make this Father's Day breakfast one to remember for all the dads who matter in your life.
The beauty of pancakes lies in their endless possibilities. You can recreate the dreamy Lemon Ricotta pancakes from ParkHouseSD, try one of their other stellar flapjacks, build your own from-scratch stack, or whip up the Bisquick version. When I go the simple route, I like to fold in blueberries or pile them high between each fluffy layer.
Classic Old-School Style: Dad’s Kind of Pancakes
Pancakes have been feeding families for thousands of years, with the earliest versions dating back to the Stone Age. The Dutch brought their take on pancakes to America, where they became a fast breakfast staple. The convenience revolution began with Chris Rutt's ready-made mix in 1889 (formerly known as Aunt Jemima), followed by General Mills' Bisquick in 1931 and Stonewall Kitchen's artisan mix in 1937.
My dad prefers the Bisquick version while my sisters and I gravitate toward the Stonewall original. I've made both countless times over the years, and each has its own charm. Serve them with crispy bacon drizzled in maple syrup for a decadent, soul-warming breakfast that's perfect for celebrating Dad on Father's Day, gathering everyone around the table on a lazy weekend morning, or simply treating yourself to a stack buried in maple syrup and butter.
Original Bisquick Baking Mix
Makes 14 pancakes
2 cups Original Bisquick Baking Mix
1 cup milk
2 tablespoons vegetable oil
2 eggs
Stir ingredients until blended. Pour slightly less than 1/4 cupfuls onto a hot, greased griddle. Cook until the edges are dry, about 1 minute and 30 seconds. Turn; cook 1 minute 30 seconds or until golden.
Stonewall Kitchen Farmhouse Pancake & Waffle Mix
Makes 5-6 plate-sized pancakes
1 large egg
¾ cup whole milk or buttermilk
1 cup Farmhouse Pancake & Waffle Mix
1 Tbsp. butter, melted
Preheat the griddle to 350ºF (or use a nonstick pan over medium heat). Whisk the egg and milk together. Add dry mix and blend well. Stir in melted butter and combine thoroughly. Spray the griddle or pan with nonstick cooking spray, then pour in the batter, using ¼ cup per pancake. When edges appear set, and bubbles begin to pop, flip and cook for an additional 1 ½-2 minutes. Remove and serve warm.
Up next: The ParkHouseSD pancakes you've been asking about! Fluffy lemon ricotta pancakes with homemade blueberry sauce, plus that tropical Strawberry Guava Lemonade I spiked with rum.
ParkHouseSD Inspired Lemon Ricotta Pancakes
These cloud-like pancakes are what breakfast dreams are made of. The ricotta creates an impossibly fluffy texture while fresh lemon brightens every bite. I fell in love with these at ParkHouseSD and knew I had to recreate them at home.
Prep Time: 10 minutes | Cook Time: 20 minutes | Serves: 4-6
Kitchenware
Ingredients
Dry
2 tablespoons sugar
Zest of 1 lemon
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
Wet
3/4 cup ricotta cheese
1/2 cup milk
2 large eggs
Juice of 1 lemon
Vegetable oil for cooking
Instructions
Using a fork, work the lemon zest into the sugar until fragrant.
In a large bowl, whisk together the lemon-sugar mixture with flour, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together ricotta, milk, eggs, and lemon juice until smooth.
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold until just combined - don’t overmix or you’ll have tough pancakes.
Preheat your oven to 170ºF and place a sheet pan inside to keep pancakes warm.
Heat the griddle over low heat (250ºF to 300ºF) and lightly oil the surface with a paper towel.
Pour 1/2 cup batter onto the griddle for each pancake. Use a rubber spatula to spread and level the batter gently (this makes it about 1/4 larger all around). The ricotta makes the batter slightly thicker, and it doesn’t spread as quickly as regular pancake batter when heated. If you don’t flatten it like you would when frosting a cake, the interior won’t cook at the same rate as the exterior. Cook until bubbles form on the surface, then flip and cook until golden on the other side.
Transfer the finished pancakes to the oven sheet pan to keep warm while you finish cooking.
Notes
Serve immediately with warm blueberry sauce and maple-drizzled bacon for the ultimate indulgent breakfast.
This version is slightly smaller than the ParkHouseSD original. If you want to fill the plate as they do, use 1 cup of batter per pancake, which will serve 3-4 instead of 4-6.
Store leftover pancakes in the refrigerator, covered, for up to 3 days. Reheat in a toaster or warm over.
Blueberry Sauce
A simple, luscious sauce that transforms fresh blueberries into liquid gold. Perfect for drizzling over pancakes, spooning onto yogurt, or eating straight from the spoon when no one's looking.
Prep Time: 5 minutes | Cook Time: 15 minutes | Serves: 4-6
Kitchenware
Ingredients
2 1/2 cups fresh blueberries
1/2 cup plus 2 tablespoons water (divided)
1/2 cup honey
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Instructions
In a small saucepan, combine the blueberries, 1/2 cup water, and honey.
Heat over medium-high until the mixture comes to a gentle boil.
In a small bowl, dissolve the cornstarch in the remaining 2 tablespoons of water to create a slurry. Add this to the saucepan and bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer for about 3 minutes, until the sauce thickens.
Remove from the heat and stir in the lemon juice.
Notes
Use a drizzle spoon or a small ladle to drizzle the sauce elegantly onto each pancake.
Store covered in the refrigerator for up to one week.
Strawberry Guava Lemonade
This vibrant cocktail tastes like summer vacation in a glass. The strawberry and guava create a tropical sweetness, perfectly balanced by fresh, tangy lemon, while the rum adds just the right kick. Skip the alcohol for a refreshing mocktail that's just as delicious.
Total Time: 15 minutes | Serves: 2
Kitchenware
Ingredients
1 cup fresh strawberry puree
1 cup guava nectar
1 cup fresh lemon juice
1 1/2 cups ice cubes
2 tablespoons honey
4 ounces rum, vodka, or gin (optional for mocktail)
Instructions
Juice 3-4 lemons and measure out 1 cup of fresh lemon juice.
If making your own strawberry puree, blend fresh strawberries until smooth and measure out 1 cup.
In a blender, combine strawberry puree, guava nectar, lemon juice, and ice cubes.
Pour half the blended mixture into a cocktail shaker, then add 2 ounces of your choice of liquor (or skip this step for a mocktail).
Shake vigorously for 30 seconds, then strain into a Hurricane glass filled with fresh ice. Repeat.
Garnish with a fresh strawberry, a slice of guava (if available), a lemon twist, and a colorful straw.
Best enjoyed immediately while ice-cold and refreshing.
P.S. My mom's beautiful glass made it home safely from Hanalei, one of my favorite places on earth. Since it's Father's Day, it felt right to use Mom's special glass in honor of Dad.
These recipes are meant to be lived with and loved. Adjust the seasonings to suit your palate, swap ingredients for what's in season, and make each dish a reflection of your own kitchen story. Share them generously, savor them slowly, and remember that the best meals happen when we cook with curiosity and eat with joy.
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