Rise and Shine with Blueberry Lemon Pancake Casserole: A

Today’s Special: Blueberry Lemon Pancake Casserole

I’m thrilled to share this unique and delicious recipe with you today. There’s something special about waking up on a lazy Sunday morning and indulging in a warm, comforting breakfast treat. This blueberry lemon pancake casserole is the perfect dish to start your day on a sweet note.

Ingredients:

• 150g all-purpose flour
• 100g sugar
• 8g baking powder
• 2g salt
• 300ml milk
• Zest of 1 lemon
• 200g fresh blueberries
• 50g butter, melted
• 2 eggs

Kitchen Tools:

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

To start, preheat your oven to 350°F (180°C) and grease a 9×13 inch baking dish. In a mixing bowl, combine the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, lemon zest, melted butter, and eggs. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries.

Pour the batter into the prepared baking dish and spread it out evenly. Bake for 25-30 minutes, or until the pancake is set and golden brown on top. You can test for doneness by inserting a toothpick into the center — if it comes out clean, it’s ready.

Once baked, let the casserole cool slightly before slicing it into squares. Serve warm with a drizzle of maple syrup or a dollop of whipped cream for an extra decadent touch.

This Blueberry Lemon Pancake Casserole weighs approximately 1000g after cooking, making around 8 servings. Each serving is about 125g and has an estimated calorie count of 250.

One unusual tip for this recipe is to sprinkle a bit of sugar on top of the batter before baking. This will create a crispy, caramelized crust that adds a wonderful texture to the dish.

I hope you enjoy making and savoring this delightful pancake casserole as much as I do. Feel free to get creative with your own twist on this recipe — maybe try adding some nuts or a splash of vanilla extract. Happy cooking!