Yielding pancakes for a crowd will have you chained to your stove while said crowd is having fun, socializing, and making memories without you. (Which would be good for you to have that servant’s heart, but your loved ones want you with them too.) Sometimes I make and freeze pancakes in advance, then thaw them and pull this breakfast casserole together the day-of. If the name of this recipe has your mind bending, these are pancakes, made like a baked french toast. Did that make sense?
Don’t worry; you’ll see.
BLUEBERRY PANCAKE FRENCH TOAST BAKE
Serves 8-10
2 batches (15 individual) old fashioned pancakes
6 eggs
1 and 1/2 cups milk
1 cup heavy cream
1/2 cup sugar
1 tablespoon vanilla
1/2 cup flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup butter, sliced at room temperature
1 cup blueberries
Powdered sugar
Maple syrup
Slice pancakes in half. Arrange in baking dish in to rows with flat side down. Pour blueberries over pancakes. In a bowl, whisk together eggs, milk, heavy cream, sugar, and vanilla. Pour egg mixture over pancakes. Mash together flour, brown sugar, cinnamon, salt, and butter until a crumble forms. Sprinkle over pancakes.
Chill overnight, or for at least two hours. Preheat oven to 350 degrees and return pan to room temperature. Bake for 50-60 minutes. Allow to cool. Serve with powdered sugar & maple syrup.
- 2 batches (15 individual) old fashioned pancakes
- 6 eggs
- 1 and ½ cups milk
- 1 cup heavy cream
- ½ cup sugar
- 1 tablespoon vanilla
- ½ cup flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup butter, sliced at room temperature
- 1 cup blueberries
- Powdered sugar
- Maple syrup
- Slice pancakes in half. Arrange in baking dish in to rows with flat side down.
- Pour blueberries over pancakes.
- In a bowl, whisk together eggs, milk, heavy cream, sugar, and vanilla. Pour egg mixture over pancakes.
- Mash together flour, brown sugar, cinnamon, salt, and butter until a crumble forms. Sprinkle over pancakes.
- Chill overnight, or for at least two hours.
- Preheat oven to 350 degrees and return pan to room temperature. Bake for 50-60 minutes.
- Allow to cool. Serve with powdered sugar & maple syrup.
Adapted from Oh Sweet Basil.