Blueberry Pancake Breakfast Casserole

 


A classic family recipe that won't have you in the kitchen while everyone else is eating or serving lukewarm pancakes. This recipe can be made ahead of time and then pop in the oven in the morning.


PANCAKES
1 3/4 cups (about 7.44 oz.) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon table salt
2 teaspoons granulated sugar
2 cups buttermilk
2 large eggs
1/4 cup salted butter, melted
Butter, for greasing griddle



CASSEROLE
1 1/2 cups heavy cream
1 cup whole milk
6 large eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup granulated sugar
3/4 cup fresh blueberries or thawed frozen blueberries 
1 cup pure maple syrup
2 tablespoons salted butter



Prepare the Pancakes: Stir together flour, baking powder, baking soda, salt, and 2 teaspoons sugar in a large bowl. Whisk together buttermilk and 2 eggs in a separate bowl; slowly stir into flour mixture. Gently stir in 1/4 cup melted butter. (Batter will be lumpy.) Let stand 5 minutes.

Heat a nonstick griddle over medium-high. When hot, lightly coat with butter. Drop batter by 1/4 cupfuls onto griddle; cook until tops are covered with bubbles and edges look dry, 3 to 4 minutes. Turn and cook until golden brown, 3 to 4 minutes. Repeat with remaining batter to make about 20 pancakes.

Prepare the Casserole: Cut each pancake in half. Lightly grease an 11- x 7-inch baking dish with cooking spray. Stand pancake halves, cut side down, in 2 rows, starting at 1 short end of prepared baking dish, filling dish completely. (Pancake edges will overlap slightly.)

Whisk together cream, milk, 6 eggs, vanilla, cinnamon, and 1/4 cup sugar in a large bowl. Slowly pour mixture over pancakes. Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350°F. Uncover casserole; top evenly with blueberries. Bake in preheated oven until center is set, 50 to 55 minutes. Let stand 5 minutes.

Heat maple syrup and butter in a small pan over low heat until heated through and butter is melted. Drizzle 1/4 cup syrup mixture over casserole and serve remaining syrup on the side.

Photo Credit Jennifer Causey


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