Pancake Casserole
They're softer than pancakes, easier to make in bulk than pancakes, and easier to chew and swallow pancakes.
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Servings: 6
Equipment
- glass 9x13 pan
Ingredients
- 1¼ cups buttermilk (see "food for thought" section for buttermilk substitute)
- 1 egg
- 3 tablespoons melted butter
- 1½ cups flour (I use half white flour and half wheat flour)
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- extra sugar to top the batter before baking
- Your choice of pancake casserole filling (you can add fruit, berries, even chocolate chips to the top of the batter before baking)
Instructions
- In a mixing bowl, combine buttermilk, eggs, and the melted butter. Then add the flour, sugar, baking powder, baking soda, and salt. Stir until combined.
- Line a 9x13 glass pan with parchment paper and spray with cooking spray. Evenly spread the batter in the pan. Sprinkle any desired ingredients (fruit or chocolate chips) on top of the batter before baking.
- Bake at 400°F for 15 minutes. When a knife is inserted in and comes out clean, it's done. Top with anything you like: fruit, whipped cream, maple syrup, etc.
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