Indulge in Luxury with Blueberry Pancake Casserole

Today’s Unique Brunch Recipe: Blueberry Pancake Casserole

As the weather cools down and the holiday season approaches, I find myself craving cozy, comforting brunch dishes that bring a sense of warmth and joy to my mornings. Today, I’m excited to share with you my latest creation: a Blueberry Pancake Casserole that puts a fun twist on a classic breakfast favorite.

To start, gather your ingredients:

• 300g all-purpose flour
• 15g baking powder
• 5g salt
• 50g brown sugar
• 500ml milk
• 3 eggs
• 100g butter, melted
• 200g fresh blueberries
• for serving

Don’t forget to grab these essential kitchen tools:

• mixing bowl
• whisk
• 9×13 inch baking dish
• oven

In a large mixing bowl, combine the flour, baking powder, salt, and brown sugar. In a separate bowl, whisk together the milk, eggs, and melted butter. Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the fresh blueberries.

Pour the batter into a greased 9×13 inch baking dish and bake in a preheated oven at 350°F for 30-35 minutes, or until the casserole is set and golden brown on top. Remove from the oven and let it cool slightly before slicing into squares.

This Blueberry Pancake Casserole is a delightful twist on traditional pancakes, with bursts of juicy blueberries in every bite. The fluffy texture and sweet flavor make it a perfect dish for a special brunch gathering with friends and family.

Approximate total weight of cooked dish: 1200g
Number of servings: 8
Average weight of one serving: 150g
Approximate calorie count per serving: 250 calories

One clever tip for this recipe is to sprinkle a little extra brown sugar on top of the casserole before baking for a caramelized finish that adds a delicious crunch to each bite.

I encourage you to try this Blueberry Pancake Casserole for your next brunch — it’s a unique and delightful dish that’s sure to impress! Feel free to customize it with your favorite fruits or toppings to make it your own. Enjoy!