Thanks for your support and love all these years. And for being a great pillow.
Thanks for all the corny jokes, groan-inducing puns and embarrassing stories. I’m sure my friends are super jealous that their Dad isn’t as witty as you.
Thanks for teaching me how to hit a softball, drive a car, turn leftovers into a completely new meals and compare grocery store circulars to make sure I’m getting the best deal on my favorite brand of granola bars.
I can’t remember how many times you made me banana pancakes through the years, so now I’m making some for you. I know you’re a fan of Bisquick, but these babies are 100% from scratch.
Even the chocolate peanut butter.
So, I’m sending you a virtual plate of these guys, as well as my love and gratitude for all that you have done and continue to do for me. Have a wonderful Father’s Day.
Love, your little girl.
Two Years Ago: Mom’s Banana Bread
One Year Ago: Banana Bread Cinnamon Rolls
(Looks like I have a thing for bananas in June….)
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- ½ tsp kosher salt
- 2 Tbsp sugar
- 1 large egg
- 1 cup milk (I used 2%)
- ½ cup chocolate peanut butter
- 2 Tbsp vegetable oil
- 1 medium ripe banana, mashed
- In a large bowl, whisk together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg, milk, peanut butter, vegetable oil and mashed banana. Add the wet ingredients to the dry ingredients.
- Heat your griddle/skillet over medium-low heat and grease with cooking spray, oil or butter.
- When the pan is ready, pour about ¼ cup of batter for each pancake. Don’t overcrowd the pancakes because they will spread a bit as they cook. Cook for about 3 or 4 minutes per side, until golden. They won’t bubble like normal pancakes because of the thickness of the peanut butter. Remove to a separate plate and enjoy with your favorite pancake toppings.
Adapted from my peanut butter pancakes