Blueberry Pancake Casserole
45 minutes
Serve with a dusting of powdered sugar and maple syrup
Ingredients
18-20 Small Pancakes
6 Large Eggs
2 ¼ Cups Half and Half
½ Cup Brown Sugar
1 TSP Vanilla
¼ TSP Cinnamon
¼ TSP Salt
1 ½ Cups Fresh or Frozen Blueberries
Directions
Cut the Pancakes in half and arrange them cut side down in 3 rows in a buttered 9x13 dish
In a bowl, whisk eggs, half and half, brown sugar, vanilla, cinnamon and salt
Pour the custard evenly over the pancakes, cover the dish with foil overnight
Heat the oven to 350 and sprinkle Fresh or Frozen blueberries over the casserole
Bake uncovered for 45 Minutes or until the pancakes are golden brown
