Pancake Breakfast Casserole Recipe

4 tablespoons unsalted butter, plus greater for greasing the dish and serving
1 three/4 cups all-reason flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
6 tablespoons sugar
Kosher salt
1 three/4 cups buttermilk
7 massive eggs
2 cups half of-and-half of
1 teaspoon natural vanilla extract
Maple syrup, for serving
Blueberries, for serving

Butter an eight-inch square baking dish; set aside. placed three tablespoons of the butter in a microwave-safe small bowl or liquid degree; microwave for 30 seconds to at least one minute to melt the butter.

Whisk together the flour, baking powder, baking soda, three tablespoons of the sugar and half teaspoon salt in a large bowl. In a separate small bowl, whisk collectively the buttermilk, 2 of the eggs and the melted butter. add the moist components to the dry components, and stir till simply mixed.

warmth a big nonstick skillet or griddle over medium heat. melt a little of the closing butter inside the pan. For each pancake, spoon 1/4 cup of batter into the skillet and prepare dinner till the lowest is golden brown and small bubbles seem on the top, 2 to a few mins. flip and cook dinner till golden brown on the other aspect, approximately 2 mins. If the pancakes brown too quickly, lessen the warmth to medium-low. transfer the pancakes to a plate as finished. Repeat till all the batter is used, adding greater butter to the pan as necessary. (You ought to have at the least 12 pancakes.)

Whisk collectively the half-and-1/2, vanilla, the closing five eggs and three tablespoons sugar, and 1/4 teaspoon salt in a big bowl.

Shingle the pancakes inside the prepared baking dish. Pour the egg aggregate lightly over the pancakes. cowl the dish with plastic wrap and refrigerate for at the least eight hours as much as overnight to permit the pancakes to soak inside the custard.

Preheat the oven to 350 levels F. eliminate the plastic wrap, and bake the casserole until it feels company but springy to the touch inside the middle and the custard is about, 50 to 60 minutes. permit cool 15 mins before serving. Serve warm with maple syrup, blueberries and pats of butter.

Delicious Salmon Roasted You Can Make it

This simple fish dish is nice made with wild salmon, however it works equally well with the farmed sort. it is astonishingly easy. In a hot oven, melt butter in a skillet till it sizzles, add the salmon, turn, cast off the pores and skin, then permit to roast a couple of minutes extra. you may have an fashionable fish dinner in about 15 mins. don't be afraid to play with herb and fat mixtures: parsley, chervil or dill work well with butter; thyme, basil or marjoram with olive oil; or peanut oil with cilantro or mint.

4 tablespoons (1/2 stick) butter
four tablespoons minced chervil, parsley or dill
1 salmon fillet, 1 half of to 2 pounds
 Salt and freshly ground black pepper to taste
 Lemon wedges

Preheat the oven to 475 levels. vicinity the butter and half of the herb in a roasting pan just massive sufficient to match the salmon and area it within the oven. warmness approximately 5 minutes, till the butter melts and the herb starts offevolved to sizzle.
add the salmon to the pan, skin side up. Roast 4 mins. get rid of from the oven, then peel the pores and skin off. (If the skin does not carry proper off, cook 2 minutes longer.) Sprinkle with salt and pepper and turn the fillet over. Sprinkle with salt and pepper again.
Roast 3 to five mins more, relying on the thickness of the fillet and the diploma of doneness you opt for. reduce into serving quantities, spoon a touch of the butter over each and garnish with the last herb. Serve with lemon wedges.