Ease of Preparation: Medium
Yield: 8 servings
Ingredients:
- 16 buttermilk pancakes (see recipe), cooled
- ½ cup (120 ml) blueberries
- 6 eggs
- ¼ cup (60 ml) maple syrup
- 1 cup (240 ml) milk
- 1 cup (240 ml) whipping cream
- 1 teaspoon (5 ml) vanilla extract
- ¼ teaspoon (1.25 ml) cinnamon
- 1/8 teaspoon (0.75 ml) nutmeg
- Butter, for cooking
Candied Pecans:
- 1 tablespoon (15 ml) water
- ¼ cup (60 ml) brown sugar
- 1 cup (240 ml) pecan halves
Blueberry Sauce:
- 2 cups (470 ml) blueberries, divided
- 2/3 cup (160 ml) water
- 1/3 cup (80 ml) sugar
- 1 lemon, zest and juice
- 1 ½ tablespoons (22.5 ml) cornstarch
- 1 ½ tablespoons (22.5 ml) cool water
To Garnish:
- Crème fraiche, to serve
- Lemon zest, to garnish
Method:
Make the pancake casserole: Grease a baking dish or casserole.
Fold the pancakes in half. Stand them upright on their folded side in the prepared baking dish. Sprinkle blueberries on top.
In a bowl, mix the eggs with the maple syrup, milk, cream, vanilla, cinnamon, and nutmeg. Whisk until uniform.
Pour the mixture evenly over the tops of the folded pancakes.
Cover with foil and refrigerate overnight.
To make the candied pecans; melt water and brown sugar in a skillet and let bubble. Add pecans and stir to coat. Pour onto a parchment-lined baking sheet and let cool.
To finish the pancake casserole: Preheat an oven to 350 F (175 C).
Without removing the foil, bake the rested pancake casserole for 50 minutes.
Remove and let cool 10 minutes.
Meanwhile, make the blueberry sauce: add half the blueberries to a saucepan with water, sugar, and lemon juice.
Cook over medium heat, stirring, until sugar has dissolved and blueberries have started to break down, about 5-6 minutes.
Mix together the cornstarch and cool water to create a slurry. Pour it into the saucepan and continue stirring until mixture has thickened.
Add lemon zest and second half of blueberries and stir in. Remove from heat. Cool completely.
To finish, cut slices from the pancake casserole and plate. Pour blueberry sauce over top. Top with candied pecans and dollops of crème fraiche. Top with lemon zest.
You might also like these recipes
