Breakfasts/buttermilk pancakes

Makes: 10 pancakes

Active Time: 20 minutes

Total Time: 20 hour

From: Saco Buttermilk

Ingredients

4 Tbsp. Buttermilk Blend

1 cup all-purpose flour

1 Tbsp. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 egg

1 cup milk

2 Tbsp. vegetable oil

Directions

Step 1

Sit dry ingredients together into a mixing bowl. Add beaten egg, water, and oil. Beat just until batter is smooth. Do not overbeat! Drop from a spoon onto a hot, greased griddle and cook until top is full of tiny bubbles and the underside is brown. Turn and brown on the other side.

Step 2

Prepare custard. In a large bowl, whisk eggs until blended. Whisk in milk, half and half, vanilla, cinnamon, nutmeg, and salt. Set aside.

Step 3

Toast bread slices until golden brown. Divide the entire container of cream cheese among 6 of the slices, spreading in an even layer on one side of each. Place these slices in the prepared pan, cream cheese side up. Sprinkle blueberries over the cream cheese.

Step 4

In a small bowl, blend the brown sugar, butter, and 1 tablespoon maple syrupuntil smooth. Spread this mixture on the remaining 6 slices of toast. Place those slices, spread side up, on top of the slices in the pan.

Step 5

Whisk the custard again and pour it over the bread very slowly. Gentlypress the slices of bread into the pan and custard.

Step 6

Cover the pan with foil and refrigerate at least 3 hours or as long as overnight.

Step 7

When ready to bake the French toast, preheat the oven to 350 degrees. Bake uncovered until puffed and golden, about 45 to 50 minutes. Let rest for 15 minutes before serving with additional syrup on the side, if desired. Alternatively, bake one day ahead and refrigerate. Preslice, cover pan,and bake for 20 to 25 minutes at 350 degrees to warm through.