Pancake Breakfast Casserole

Votes: 1

Time: 8 hours 35 minutes
Complexity: easily
Servings: 6 - 8

Make your pancake breakfast special and bake them in a rich custard. In this case, it's best to fry the pancakes the night before rather than on Sunday morning, which is very convenient and saves time. Fill them with a creamy mixture of cream and eggs and let them soak in the refrigerator overnight, ready to bake for breakfast in the morning. You can also freeze them and bake them anytime, after defrosting them first. Serve with your favorite pancake toppings: maple syrup, fresh berries, or just a pat of butter.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

7 large eggs
60 g unsalted butter, plus extra for greasing the pan and for serving
1 and 3/4 cups premium flour
1.5 tsp baking powder
1 teaspoon of baking soda
6 tablespoons of sugar
1 and 3/4 cups of sour milk or kefir
2 cups low-fat cream (10%)
1 tsp vanilla extract
Maple syrup, for serving
Berries, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, cream, sour milk, kefir

Cooking the dish according to the recipe:

Grease an 8-inch (20 cm) square baking pan with butter; set aside. Place 3 tablespoons of butter in a small microwave-safe bowl; microwave for 30 seconds to 1 minute to melt the butter.
In a large bowl, combine flour, baking powder, baking soda, 3 tablespoons of sugar, and 0.5 teaspoon of salt. In a separate small bowl, combine sour milk, 2 eggs, and melted butter. Add the liquid mixture to the flour mixture and knead into a dough.

Heat a large nonstick skillet over medium heat. Melt some of the remaining butter in the skillet. For each pancake, spoon 1/4 cup of batter into the skillet and cook until golden brown on the bottom and small bubbles form on top, 2-3 minutes.
Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes are browning too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Continue cooking until all the batter is used, adding more oil to the pan as needed. You should get at least 12 pancakes.
In a large bowl, whisk the cream with vanilla extract, the remaining 5 eggs, 3 tablespoons sugar, and 1/4 teaspoon salt.
Place the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours to allow the cream to set.
Preheat the oven to 350°F (175°C). Remove the film from the pan and bake the casserole until set but still springy in the center, 50-60 minutes. Let cool for 15 minutes before serving. Serve warm with maple syrup, blueberries, and pats of butter.

Categories:

recipe / Dishes for future use / Winter dishes / Breakfast / Main courses / Casseroles / Eggs and dairy products / / Food Network - recipes

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