Wednesday, June 10, 2015

overnight pancake casserole

overnight pancake casserole

pancakes -
2 cups of flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 Tbsp sugar
2 cups of milk
2 eggs
4 Tbsp butter, melted
1 tsp vanilla

Filling -
6 eggs
1 1/2 cups milk
1 cup cream
2 tsp sugar
1/8 tsp nutmeg

Streusel -
1/2 cup flour
1/4 cup brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
4 Tbsp butter melted

Try an Easy Make-Ahead Breakfast Casserole

begin by making the pancakes - combine the flour, baking powder, salt, cinnamon, and sugar
whisk together the milk, egg, vanilla, and butter
pour the wet ingredients over the dry and whisk just until combined
cook your pancakes using 1/4 cup of batter per pancake
cut pancakes in half, unless you have a really deep casserole dish
place them cut side down in layers - my casserole dish allowed me to have three pancake halves across, and I used every pancake half to fill the dish
make the custard filling by whisking the milk, cream,eggs, sugar and nutmeg, and pour over the pancakes
cover and refrigerate overnight
in the morning, take casserole out of the fridge, and prepare the streusel - combine the flour, brown sugar, cinnamon, and nutmeg, add the melted butter and crumble
pre-heat the oven to 350 degrees
top the casserole with the streusel
bake at 350 for 45 - 50 minutes - making sure the center is set and fully cooked

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