The Hawaii Kai Lions Club will serve more than 3,500 pancake breakfasts at its 43rd annual Father’s Day breakfast, 6:30-10:30 a.m. Sunday at the Kaiser High School cafeteria.

Come early and treat Dad to a special meal. Diners can take out or eat in and enjoy entertainment by the First Chinese Church Ukulele Orchestra and other guests.

This popular fundraiser has been the club’s main source of donations supporting its East Oahu community projects, such as vision and hearing testing for public elementary schools, as well as the Hawaii Kai Public Library, Hawaii Kai Christmas parade, Kaiser High School’s Project Graduation and Junior Police Officer programs.

Tickets are $6, available at the door or in advance by calling Roy Aoki at 395-6424 or 387-2281.

This week, enjoy some sweet and savory breakfast recipes.

Peanut Butter Banana French Toast

• 2 eggs
• Dash vanilla
• 1/4 teaspoon salt
• 1/2 cup whole milk
• 1 teaspoon ground cinnamon
• 2 tablespoons creamy peanut butter, divided
• 2 slices bread
• 1 small banana, sliced (or substitute your favorite jam)
• 2 tablespoons butter

In a small bowl, whisk together eggs, vanilla, salt, milk and cinnamon.

Spread 1 tablespoon peanut butter on each slice of bread; top with banana slices. Place slices together to make a sandwich.

In a skillet, melt butter over medium heat. Dip sandwich into egg mixture and place in heated skillet. Cook until brown on both sides. Serve hot. Serves 1.

Approximate nutritional analysis (based on 2 small French bread slices): 900 calories, 54 g fat, 24 g saturated fat, 445 mg cholesterol, greater than 1,450 mg sodium, 79 g carbohydrate, 8 g fiber, 25 g sugar, 34 g protein

Bacon Pancakes

• 1 cup flour
• 2 tablespoons sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1-1/4 cups buttermilk
• 2 tablespoons melted unsalted butter
• 1 large egg
• 8 slices bacon
• Maple syrup, for serving

In a bowl, whisk together flour, sugar, baking powder, baking soda and salt.

In another bowl, whisk together buttermilk, butter and egg. Whisk flour mixture into buttermilk mixture just until moistened; small to medium lumps should remain.

Cook bacon in a large nonstick skillet or griddle over medium-high heat until fat is rendered and bacon is browned on both sides. Drain on paper towels. Pour out fat from skillet; set aside.

Heat skillet and 1 teaspoon fat over medium heat. Pour 1/4 cup batter into skillet for each pancake and top with bacon slice. Flip with a spatula and cook until browned on both sides. Repeat with remaining batter, adding more bacon fat for each batch. Serve with warmed syrup. Makes 8 pancakes.

Approximate nutritional analysis, per pancake (not including maple syrup): 200 calories, 11 g fat, 5 g saturated fat, 45 mg cholesterol, 500 mg sodium, 18 g carbohydrate, no fiber, 5 g sugar, 6 g protein

Spinach and Mushroom Frittata

• 2 tablespoons extra virgin olive oil, divided
• 10 ounces sliced mushrooms
• Salt and freshly ground pepper, to taste
• 1 to 2 garlic cloves, minced
• 1 (6-ounce) bag baby spinach
• 8 eggs
• 2 tablespoons low-fat milk
• 1/4 cup grated Parmesan (optional)
• Heat oven to 375 degrees.

Heat oil over medium-high heat in 12-inch nonstick, oven-safe skillet; add mushrooms. Cook, stirring until they begin to soften. Add salt, pepper and garlic; stir until garlic is fragrant. Add spinach; stir until wilted. Turn up heat and let excess liquid evaporate. Remove from heat.

While mushroom-spinach mixture is cooking, beat eggs and milk in large bowl. Season with more salt and pepper; stir in cheese, if using. Pour over mushroom-spinach mixture in pan. Place skillet in oven; bake about 10 minutes, until eggs are set. Remove before eggs brown.

While still hot, slide frittata onto cutting board. Slice into wedges; serve warm with fresh fruit. Or refrigerate up to 3 days and serve cold. Serves 4.

Approximate nutritional analysis, per serving (not including optional Parmesan or salt to taste): 250 calories, 17 g fat, 4.5 g saturated fat, 375 mg cholesterol, 220 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g sugar, 16 g protein

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.