Recipe- Blueberry Pecan Pancake Breakfast Casserole

Be the star of brunch with this surprisingly easy, mind-blowingly delicious casserole.

Ingredients

• 1 1/2 c. all-purpose flour, spooned and leveled
• 1/2 c. chopped toasted pecans
• 1 1/2 tsp. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. kosher salt, divided
• 1 c. milk
• 1/3 c. sour cream
• 5 large eggs, divided
• Unsalted butter, for griddle
• 1 6-oz. package fresh blueberries, divided
• 2 c. half-and-half
• 1/2 c. sugar
• 1 1/2 tsp. pure vanilla extract
• 1/2 tsp. ground cinnamon

Honey Sour Cream

• 1/3 c. sour cream
• 2 tbsp. half-and-half
• 2 tbsp. Honey
• 2 tsp. lemon zest
• Kosher salt

Directions

• Preheat oven to 350°F.
• Combine flour, pecans, sugar, baking powder, baking soda, and ½ teaspoon salt in a mixing bowl. Whip together milk, sour cream, and 1 egg in a second bowl. Stir milk mixture into flour mixture until just blended and smooth.
• Heat a large nonstick skillet or a griddle over medium heat; butter. Pour ¼ cup of batter for each pancake onto griddle. Cook until tops are covered with bubbles and edges look dry, 3 to 4 minutes. Turn and cook until plump and cooked through, 3 to 4 minutes. Repeat with remaining batter.
• Slice each pancake in half and arrange, flat side down, in two snug rows in an 8-by-8-inch baking dish. Scatter half of blueberries over pancakes, tucking a few between pancakes. Whisk together half-and-half, sugar, vanilla, cinnamon, remaining 4 eggs, and remaining ½ teaspoon salt in a bowl. Pour egg mixture over pancakes. Chill at least 4 hours and up to overnight.
• Bake until puffed and set, 35 to 40 minutes. Let stand 10 minutes.
• Sprinkle with remaining blueberries and drizzle with Honey Sour Cream. Serve warm.
• Honey Sour Cream: Whisk together sour cream, half-and-half, honey, lemon zest, and a pinch of salt until smooth. Makes 1/2 cup.
• Serves 6

Source: Country Living