Lemon Blueberry Pancake Casserole
Lemon blueberry pancake casserole with butter and cream. Bright, make-ahead brunch bake.
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Cooking tools:
- Griddle
- Microplane
- Baking dish
- Oven
- Stove
- Refrigerator
- Saucepan
- Mixing bowl
- Whisk
- Ladle
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Chef's knife
- Cutting board
- Plastic wrap
Ingredients
- 1 3/4 cups gluten free all purpose flour or all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse kosher salt
- 2 teaspoons sugar
- 2 cups Real California buttermilk
- 2 eggs
- zest of 1 lemon
- 1/4 cup Real California salted butter, melted
- 1 cup frozen wild blueberries
- 1 1/4 cups Real California heavy cream
- 3/4 cup Real California whole milk
- 5 eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup sugar
- 3/4 cup fresh blueberries
- 2 tablespoons Real California butter, sliced thin to serve
- warm maple syrup or blueberry maple sauce to serve
- 1 pint blueberries
- 3 tablespoons maple syrup
- 1/4 cup water
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