Friday, March 24, 2017

Recipe- Blueberry Pecan Pancake Breakfast Casserole

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


  • 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

  • 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

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