Cinnamon Pecan Pancake Breakfast Casserole

Votes: 1

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

You can make pancakes for this casserole the night before, but leftover pancakes or crepes from a previous breakfast also work perfectly—a great way to transform them into a new, delicious dish! Line the pancakes evenly in a baking dish and top with a creamy mixture of cinnamon and nutmeg. Let them sit overnight to soak up the cream, then bake them in the morning. To serve, mix maple syrup with chopped pecans. It's delicious and a real treat. This casserole is perfect for a holiday breakfast.

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 + more as needed
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 of low-fat cream
1 tsp vanilla extract
1 teaspoon ground cinnamon
0.5 tsp freshly grated nutmeg
1 cup maple syrup + extra for serving
0.5 cup pecans, coarsely chopped

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, cream, sour milk, kefir, maple syrup, pecans, nutmeg, cinnamon

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 or liquid measuring cup and microwave for 30 seconds or up 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 dry mixture and knead the 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 pancakes are browning too quickly, reduce heat to medium-low.Transfer the cooked pancakes to a plate. Continue frying until all the batter is used, adding more oil to the pan as needed. You should have at least 12 pancakes.
In a large bowl, whisk the cream with the vanilla extract, remaining 5 eggs, 3 tablespoons sugar, 1/4 teaspoon salt, cinnamon, and nutmeg.

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 oven to 175°C (350°F). Remove the plastic wrap 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.
Meanwhile, combine the maple syrup and pecans in a small saucepan. Bring to a boil and simmer until the syrup has evaporated and thickened slightly, about 5 minutes. Remove from heat and keep warm.
Drizzle the casserole with maple syrup and nuts, setting any remaining sauce aside when serving.