Pancake Breakfast Casserole Recipe

INGREDIENTS
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

PREPARATION
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.