Breakfast for Dinner – Pancake Day Casserole!

One of our favorite days of the year is Pancake Day!  Many of our Kids Eat Smart Clubs love to serve pancakes today and some schools do a school wide pancake day in celebration.  Pancakes can be served in so many ways with so many different toppings.  Kids especially love pancakes topped with fruit.  Try this fun recipe at home tonight or at your KES Club this week – it’s a great way to serve pancakes to a larger group of people!

Pancake Casserole

Ingredients

  • 4 tablespoons unsalted butter, plus more for greasing the dish and serving
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 6 tablespoons sugar
  • Kosher salt
  • 1 3/4 cups buttermilk
  • 7 large eggs
  • 2 cups half-and-half
  • 1 teaspoon pure vanilla extract
  • Maple syrup, for serving
  • Blueberries, for serving

Directions

  1. Butter an 8-inch square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
  2. Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients, and stir until just combined.
  3. Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining butter in the pan. For each pancake, spoon 1/4 cup of batter into the skillet and cook until the bottom is golden brown and small bubbles appear on the top, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the pan as necessary. (You should have at least 12 pancakes.)
  4. Whisk together the half-and-half, vanilla, the remaining 5 eggs and 3 tablespoons sugar, and 1/4 teaspoon salt in a large bowl.
  5. Shingle 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 up to overnight to allow the pancakes to soak in the custard.
  6. Preheat the oven to 350 degrees F. Remove the plastic wrap, and bake the casserole until it feels firm yet springy to the touch in the center and the custard is set, 50 to 60 minutes. Let cool 15 minutes before serving. Serve warm with maple syrup, blueberries and pats of butter.

Recipe & Image sourced from: https://www.foodnetwork.com/recipes/food-network-kitchen/pancake-breakfast-casserole-3363681

Kristin Hedges is a Registered Dietitian with Kids Eat Smart Foundation NL.

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