Breakfast sorted!

Breakfast sorted!

Bread pudding and pancakes at the same time? Yes, it’s as amazing as it sounds


1 1/2 c. all-purpose flour, spooned and levelled

1/2 c. chopped toasted pecans

1 1/2 tsp. sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. kosher salt, divided

1 c. milk

1/3 c. sour cream

5 large eggs, divided

Unsalted butter, for griddle

1 6-oz. (45 grams) package fresh blueberries, divided

2 c. half-and-half

1/2 c. sugar

1 1/2 tsp. pure vanilla extract

1/2 tsp. ground cinnamon

Honey Sour Cream

1/3 c. sour cream

2 tbsp. half-and-half

2 tbsp. Honey

2 tsp. lemon zest

Kosher salt



Combine flour, pecans, sugar, baking powder, baking soda, and ½ teaspoon salt in a bowl. Whisk together milk, sour cream, and 1 egg in a separate bowl. Stir milk mixture into flour mixture until just blended and smooth.

Heat a griddle or large non-stick skillet over medium heat; butter. Pour about ¼ cup batter for each pancake onto griddle. Cook until tops are covered with bubbles and edges look dry, 3 to 4 minutes. Turn and cook until plump and cooked through, 3 to 4 minutes. Repeat with remaining batter.

Slice each pancake in half and arrange, flat side down, in two snug rows in an 8-by-8-inch baking dish. Scatter half of the blueberries over pancakes, tucking a few between pancakes. Whisk together half-and-half, sugar, vanilla, cinnamon, remaining 4 eggs, and remaining ½ teaspoon salt in a bowl. Pour egg mixture over pancakes. Chill at least 4 hours and up to overnight.

Preheat oven to 350°F degrees. Bake until puffed and set, 35 to 40 minutes. Let stand 10 minutes.

Sprinkle with remaining blueberries and drizzle with Honey Sour Cream. Serve warm.

Honey Sour Cream: Whisk together sour cream, half-and-half, honey, lemon zest, and a pinch of salt until smooth. Makes 1/2 cup.

Recipe and image courtesy of


is a national brand of premium free magazines available in centres across the country.

Click here

to see other Get It magazines in the network.