Treat Dad to breakfast at the Hawaii Kai Lions Club’s annual Father’s Day Pancake Breakfast. More than 3,500 breakfasts will be served to raise money for community projects such as vision testing for East Oahu preschoolers, repairs to East Oahu public schools, the Hawaii Kai Holiday Parade, the Junior Police Officer program, Hawaii Kai Library, Kaiser High School Project Graduation and more.

If you can’t make it there, try these recipes at home. Happy Father’s Day!

SWEET POTATO PANCAKES

2 medium orange-flesh sweet potato, washed (about 1 pound)
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 cup (4 tablespoons) unsalted butter, at room temperature
2 large eggs, beaten
1-1/2 tablespoons molasses
1 tablespoon vanilla extract
1-1/2 cups nonfat milk

Scrub potatoes and prick several times with fork. In medium microwavable bowl, microwave potatoes on high for 6 to 7 minutes, until they are easily pierced with a fork. Slit in half lengthwise to cool, then peel and discard skin. Set aside.

While the potatoes are cooking, in large mixing bowl, sift flours, baking powder, salt, cinnamon, nutmeg and ginger; set aside.

When the potatoes have cooled slightly, add butter, and mash until relatively smooth. Add eggs, molasses and vanilla extract, and mix by hand until completely blended. Stir in milk.

Add potato mixture to dry ingredients, and mix with spoon until just moistened (batter will be lumpy), about 50 strokes. Set aside to rest.

Preheat lightly greased skillet or griddle over medium heat. Using a 1/4-cup measure, pour batter onto heated skillet or griddle. Turn pancakes once with spatula when surface begins to bubble. Cook until golden brown.

Serve hot with your favorite pancake toppings. Makes 24 pancakes.

Approximate nutritional information, per small pancake (not including favorite topping): 80 calories, 3.5 g fat, 1.5 g saturated fat, 20 mg cholesterol, 150 mg sodium, 10 g carbohydrate, 1 g fiber, 2 g sugar, 2 g protein

BACON AND MUSHROOM HASH

3/4 pound bacon, or to taste
2 medium Russet potatoes, peeled and cut in half lengthwise
2 tablespoons reserved bacon fat
1 tablespoon butter
2 shallots, diced
1/2 green bell pepper, diced
1/2 pound white mushrooms, sliced
1/4 teaspoon dried thyme leaves
Kosher salt and cracked black pepper, to taste
8 fried eggs

In heavy skillet, cook bacon until crisp. Crumble and set aside. Reserve 2 tablespoons bacon fat.

Meanwhile, in large pot on high heat, boil potatoes, then reduce heat to simmer and cook 10 to 12 minutes. Potatoes should still be slightly firm. Let sit 10 minutes, drain, and cool with tap water. Cut into 1/2-inch cubes.

In same heavy skillet on medium-low to medium heat, reheat bacon fat with butter. Sauté shallots 5 minutes or until soft, then add green pepper and mushrooms and cook another 2 to 3 minutes.

Add thyme, salt, pepper and potatoes. Stir once and then occasionally for about 10 to 15 minutes, until potatoes are cooked through.

Add bacon pieces and toss. Serve topped with two fried eggs. Serves 4.

Approximate nutritional information, per serving (without eggs and not including salt to taste): 660 calories, 53 g fat, 18 g saturated fat, 95 mg cholesterol, 1,400 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g sugar, 24 g protein

SAVORY FRENCH TOAST

Nonstick cooking spray
6 large eggs
2 cups milk
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup chives, chopped into 1/2-inch pieces, plus additional for garnish
1 (9-ounce) loaf French bread, preferably day-old, cut into 1/4-inch-thick slices
6 ounces Gruyère cheese, shredded

Coat shallow 1-1/2-quart ceramic or glass baking dish with nonstick cooking spray.

In medium bowl, whisk eggs, milk, mustard, salt and pepper until well blended. Stir in chives.

Arrange half of bread in bottom of baking dish, overlapping slices to fit. Pour half of egg mixture over bread and sprinkle with two-thirds of Gruyère. Cover with remaining bread, overlapping slices. Pour remaining egg mixture over bread; gently press down to allow bread to absorb egg mixture.

Sprinkle with remaining Gruyère. Cover and refrigerate overnight.

Preheat oven to 350 degrees. Bake 50 to 60 minutes, checking at 40 minutes to be sure top is not browning too quickly. If so, cover. Bake until puffed and golden, and tip of knife inserted in center comes out clean.

Let rest 10 minutes to set custard. Sprinkle with snipped chives. Serves 8.

Approximate nutritional information, per serving: 280 calories, 14 g fat, 7 g saturated fat, 170 mg cholesterol, 500 mg sodium, 22 g carbohydrate, 1 g fiber, 4 g sugar, 17 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.