BCCRecipeBOOK - Page 13

Blueberry Pancake Bread Pudding
Serves: 8 / Prep Time: 35 mins / Total Time: 5h 35 mins
If you like pancakes, this is for you! The zesty honey sour cream drizzle elevates this dish
into a naturally sweet breakfast treat!

1. Combine whole wheat flour, 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.
2. Heat a griddle or large nonstick skillet over medium heat;
3. 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.
4. Slice each pancake in half and arrange, flat side down, in
two snug rows in an 8-by-8-inch baking dish.
5. Scatter half of blueberries over pancakes, tucking a few
between pancakes.
6. Whisk together milk, 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
7. Preheat oven to 350°F degrees. Bake until puffed and set,
35 to 40 minutes. Let stand 10 minutes.
8. Sprinkle with remaining blueberries and drizzle with
Honey Sour Cream. Serve warm.

1 ½ cup whole wheat
all-purpose flour,
spooned and leveled
1 ½ tsp baking powder
½ tsp baking soda
1 tsp kosher salt,
2 ¾ cup milk
1/3 cup sour cream
5 large eggs
Unsalted butter, for
1 6-oz. package fresh
blueberries, divided
¼ cup maple syrup
1 ½ tsp pure vanilla
½ tsp ground
• 1/3 cup sour cream
• 2 tbsp milk
• 2 tbsp honey
• 2 tsp lemon zest
• 1/8 tsp kosher salt

Powered by

Full screen Click to read
Paperturn flip book system
Download as PDF
Shopping cart
Full screen
Exit full screen