Blueberry Streusel Pancake Casserole
Makes 4 to 6 servings
1 ¼ cups frozen blueberries, divided
18 (4-inch) frozen buttermilk pancakes, thawed and halved
4 large eggs
1 cup half-and-half
1 cup whole milk
⅓ cup plus 2 tablespoons firmly packed light brown sugar, divided
2 teaspoons vanilla extract
1 ½ teaspoons orange zest
¼ cup all-purpose flour
¼ cup quick-cooking oats
2 tablespoons unsalted butter, melted
Orange Maple Syrup (recipe follows)
1. Spray a 2-quart oval baking dish with cooking spray.
2. Place ¾ cup blueberries in prepared pan. Arrange pancake halves upright in a tight shingled pattern over blueberries.
3. In a large bowl, whisk together eggs, half-and-half, milk, ⅓ cup brown sugar, vanilla, and orange zest. Pour mixture onto pancakes. Let stand for 30 minutes.
4. Preheat oven to 350°.
5. In a medium bowl, whisk together flour, oats, and remaining 2 tablespoons brown sugar; add melted butter, stirring just until combined. Crumble topping onto casserole; top with remaining ½ cup blueberries. Cover with foil.
6. Bake for 40 minutes. Uncover and bake until set, about 20 minutes more. Let stand for 15 minutes. Serve warm with Orange Maple Syrup.
Orange Maple Syrup
Makes about 2 cups
1 ½ cups maple syrup
1 teaspoon orange zest
