Father’s Day Weekend and Breakfast

If you live in the Bay Area and have never been or are a tourist looking for some daytime fun, I would suggest going to the California Academy of Sciences. Khanh, Elsa and I enjoyed a lovely day there on Saturday. Admission is $30/Adult. I definitely thought it was worth the money. We were there for about 3 hours, would have been longer but we didn’t get to go into the Planetarium because Elsa isn’t old enough. Anyway, there were many different exhibits and we walked around for a good while when I started getting really hungry. They have a restaurant there called The Moss Room, but there wasn’t anything we felt like eating on the menu so we had a nice little lunch in the cafeteria which had many different options. Khanh had fried chicken and chips and I had a reuben sandwich that I thought was pretty good.

After lunch, we continued on… my favorite part of the day was seeing the live animals. Even though it was Father’s Day Weekend, I couldn’t have asked for more. It was an amazing day with an amazing man and our baby.

After our eventful day yesterday, we just wanted to relax. I did wake up a little earlier than him to make a Father’s Day brunch. I recently learned how to make pancakes from scratch so I decided to make banana pancakes, a side of bacon (because he’s the biggest bacon fan I know) and blueberries to garnish.

I found a delicious recipe on the Food Network for blueberry buttermilk pancakes. I made those a few days ago and it was a success, so I used the same recipe but substituted the berries for a ripened banana. I hope you like them as much as we did.


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 21/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/4 cup melted unsalted butter, plus some for frying
  • 1 cup blueberries, fresh or frozen
  • Serving suggestions: whipped cream and maple syrup


In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.

Beat the eggs with the buttermilk and melted butter. Combine the dry and the wet ingredients into a lumpy batter, being careful not to over mix, see Cook’s Note*.

Heat some butter in a skillet over medium heat. Spoon 1/3 cup of batter into the skillet and sprinkle the top with some of the blueberries. Cook for 2 to 3 minutes on each side.

Serve with a dollop of whipped cream and maple syrup.

*Cook’s Note: Over mixed batter will result in flat, heavy pancakes.

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