Friday, March 4, 2016

Lemon Blueberry Pancake Bake





Lemon Blueberry  pancake Bake

Prep time: 30 minutes
Total time: 3 hours, 30 minutes
Servings: 6-8  






INGREDIENTS

Pancakes:
2 cups Krusteaz Blueberry Pancake Mix
1 1/3 cups water
2 Tablespoons lemon zest

To assemble:
4 large eggs
3/4 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
2 teaspoons vanilla
1/2 cup blueberries
2 Tablespoons lemon zest

Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup butter, cold and cut into cubes





Prepare lemon blueberry pancakes according to the bottom of the package directions.  Pour an 1/4 of a cup batter per pancake. Cook 12-14 pancakes. Cook pancakes approximately 1-1 1/4 minutes per side, turning only once. Grease a 8x8-inch baking dish, cut the pancakes in half and layer them up against each other vertically with cut side down. In a large bowl, combine eggs,milk,heavy cream, sugar, and vanilla. Whisk together then pour over pancakes. Sprinkle the blueberries and lemon zest on top. Then in a medium size bowl, combine flour, brown sugar, cinnamon,salt and butter. Cut in the butter using a fork or pastry blender to create the crumb topping. Sprinkle entirely over pancakes. Cover and place in the fridge to chill for atleast 2 hours or overnight. Take out and place at room temperature and preheat the oven to 350 degrees F. Bake until golden brown covering with foil half way through for 45-55 minutes. Let cool for 10-25 minutes before cutting. Top with blueberries, lemon zest and powdered sugar. 











 




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