Bread pudding and pancakes at the same time? Yes, it’s as amazing as it sounds.
Ingredients
- 1 1/2 c.all-purpose flour, spooned and leveled
- 1/2 c.chopped toasted pecans
- 1 1/2 tsp.sugar
- 1 1/2 tsp.baking powder
- 1/2 tsp.baking soda
- 1 tsp.kosher salt, divided
- 1 c.milk
- 1/3 c.sour cream
- 5large eggs, divided
- Unsalted butter, for griddle
- 16-oz. package fresh blueberries, divided
- 2 c.half-and-half
- 1/2 c.sugar
- 1 1/2 tsp.pure vanilla extract
- 1/2 tsp.ground cinnamon
Honey Sour Cream
- 1/3 c.sour cream
- 2 tbsp.half-and-half
- 2 tbsp.Honey
- 2 tsp.lemon zest
- Kosher salt
Directions
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- Step 1
Combine flour, pecans, sugar, baking powder, baking soda, and ½ teaspoon salt in a bowl. Whisk together milk, sour cream, and 1 egg in a separate bowl. Stir milk mixture into flour mixture until just blended and smooth.
- Step 2Heat a griddle or large nonstick skillet over medium heat; butter. Pour about ¼ cup batter for each pancake onto griddle. Cook until tops are covered with bubbles and edges look dry, 3 to 4 minutes. Turn and cook until plump and cooked through, 3 to 4 minutes. Repeat with remaining batter.
- Step 3Slice each pancake in half and arrange, flat side down, in two snug rows in an 8-by-8-inch baking dish. Scatter half of blueberries over pancakes, tucking a few between pancakes. Whisk together half-and-half, sugar, vanilla, cinnamon, remaining 4 eggs, and remaining ½ teaspoon salt in a bowl. Pour egg mixture over pancakes. Chill at least 4 hours and up to overnight.
- Step 4Preheat oven to 350°F degrees. Bake until puffed and set, 35 to 40 minutes. Let stand 10 minutes.
- Step 5Sprinkle with remaining blueberries and drizzle with Honey Sour Cream. Serve warm.
- Step 6Honey Sour Cream: Whisk together sour cream, half-and-half, honey, lemon zest, and a pinch of salt until smooth. Makes 1/2 cup.
- Step 1
