Perfect breakfast for dads on their special day. These pancakes served with his favorite fresh fruit bowl are sure to make your dad smile.


1 c. all-purpose flour

2 tbsp. sugar

2 1/2 tsp. baking powder

1/2 tsp. salt

1 1/4 c. milk or buttermilk

3 tbsp. butter, melted

1 large egg

Vegetable oil for brushing pan


In a large bowl, whisk flour, sugar, baking powder, and salt. Add milk, butter and, egg; stir until flour is moistened.

Heat 12-inch nonstick skillet or griddle over medium heat until a drop of water sizzles; brush lightly with oil. In batches, scoop batter by scant 1/4-cupfuls into the skillet, spreading to 3 1/2 inches each. Cook 2 to 3 minutes or until bubbly and edges are dry. With a wide spatula, turn; cook 2 minutes more or until golden. Transfer to a platter or keep warm on a cookie sheet in 225°F oven.

Repeat with remaining batter, brushing griddle with more oil if necessary.

About the author(s)

Italian chef Walter Martino has been a culinary genius from a very early age. Martino began his career as a Commis de Cuisine at Zeffirino in Genoa, Italy he was only 14 years old and was also attending the Institute Hotelier Nino Bergese.

Chef Martino has always had a passion for food and that love translated into his career. Working with brands such as Hotel Park Hyatt, Hotel Bulgari, Dolce Gabbana Gold Restaurant, Il Marchesino of Gualtiero Marchesi, and Town House Hotel.

Known as the "Million Dollar Chef" Walter Martino has a passion and trajectory selecting the best ingredients around the world and transforming them into culinary and artistic masterpieces. Martino continues to reinvent his cuisine with unique culinary fusions of Eastern and Western flavors and artistic presentations to create sensorial experiences that delight and surprise.