lemon-ricotta overnight pancake casserole with blueberries
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it’s totally a thing
and this lemon-ricotta overnight pancake casserole with blueberries would make an excellent addition to your Easter brunch table
It’s fair to say that I am a pancake enthusiast.
Luckily, the kids join me in my love of pancakes, so I can make them all I want with not a complaint to be heard.
Classic buttermilk pancakes make a delicious breakfast any day of the week. We cannot get enough chicken and pancakes for a fun breakfast for dinner option, and thin mint pancakes are pretty much delicious any time of day or night.
But without a doubt, my favorite way to do pancakes is in a casserole.
Pancake casseroles are perfect for holiday weekends because all the work is done the night before. In the morning you just make the streusel topping and pop it in the oven.
Breakfast or brunch entertaining made easy.
For Easter I decided to try a springy pancake casserole.
Lemon-Ricotta pancakes are a favorite around here, and I adore lemon with blueberry, so a new version of the pancake casserole was born,
and if you ask me, it blows the original out of the water – well it would if we had any water here in California.
- for the pancakes -
- 1 cup ricotta cheese
- 1 cup milk
- 3 eggs, separated
- 1/4 cup sugar
- Zest and juice of 1 lemon, I used meyer lemon
- 1 1/2 cups flour
- 1 Tbs. baking powder
- 1/4 tsp. salt
- for the custard -
- 2 cups of cream
- 6 eggs
- 1/4 cup sugar
- 1/2 cup blueberries
- for the streusel -
- 1/2 cup flour
- 1/4 cup brown sugar, packed
- 1/2 tsp cinnamon
- 4 Tbsp butter, melted
- begin by preparing the pancakes
- whisk together the ricotta,milk, egg yolks, sugar, and the lemon zest and juice
- combine the flour, baking powder and salt, sift over the ricotta mixture, and stir until combined
- whisk the egg whites until they have soft peaks
- gently fold the egg whites into batter
- pre-heat your griddle to medium, and spray with non-stick cooking spray (I use coconut oil)
- ladle 1/4 up batter per pancake
- cook until bubbles form on the surface, flip, and cook until cooked through
- you should end up with 24 pancakes
- cut each pancake in half
- place cut side down in a well greased casserole dish
- make the custard by whisking the cream with the eggs and sugar
- pour over the pancakes, and sprinkle on the blueberries
- cover and refrigerate overnight
- remove casserole one hour before baking, and pre-heat the oven to 350 F.
- to make the streusel combine the flour, brown sugar, cinnamon, and melted butter
- crumble the streusel over the pancakes
- bake @ 350 F. for 40 - 45 minutes until the custard is set and the top is nicely browned
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