Fluffy Overnight Pancake Breakfast Delight: Perfect for Busy Mornings!
Albert WoodFluffy Overnight Pancake Breakfast Delight: Perfect for Busy Mornings!
Al Wood
8
15 minutes
45 minutes
Ingredients
- 12 frozen Pancakes cut in half (or make your own)
- 5 eggs
- 1 cup evaporated milk
- 1 ½ cup whole milk
- 1 teaspoon vanilla
- 1 tablespoon Wood's Vermont Maple Sugar
- ½ teaspoon cinnamon
- Dash of Nutmeg
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- ¼ cup Wood’s Maple Sprinkles
- Dash of nutmeg
- ⅓ cup King Arthur all-purpose flour
- Cinnamon to taste
- 4 tablespoons butter (melted)
- Favorite Wood's Vermont Maple Syrup - So many would work :)
Directions
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- Cut each of the 12 frozen pancakes in half. Layer them with the rounded side facing up in a casserole dish. Pack them in as tightly as you can.
- In a mixing bowl, add 5 beaten eggs, mix in 1 ½ cups of whole milk, and then stir in 1 cup of evaporated milk. Add 1 tablespoon of maple sugar. Sprinkle in cinnamon and a dash of nutmeg to taste, and then pour in 1 teaspoon of vanilla.
- Stir the ingredients in the bowl together, and pour over top of the pancakes in the casserole dish.
- Cover the casserole dish with tin foil and place it in the fridge overnight.
- In the morning, preheat your oven to 350° F.
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- In a mixing bowl, combine ⅓ cup of flour, a dash of nutmeg, and ¼ cup of Maple Sprinkles. Add cinnamon to taste. Pour in 4 tablespoons of melted butter, and stir with a mixing spoon or your hands until the mixture resembles a loose crumble.
- Serve with fresh fruit of your choosing and/or your favorite Wood's Vermont Maple Syrup.