Serves 6-8 people

Pancakes:
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/3 cup sour cream
1 egg
1/2 teaspoon almond extract
Butter for griddle

Pudding:
1 cup fresh blueberries
3 tablespoons sliced almonds
2 cups half-and-half
4 eggs
1/2 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
Reddi-wip to garnish
Maple syrup and additional fresh blueberries and almond slices to garnish, optional

Begin by preparing the pancakes. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the milk, sour cream, one egg, and almond extract. Stir the milk mixture into the flour mixture until just combined.

Heat a griddle or nonstick pan over medium heat. Lightly coat with butter. Use a 1/4 measuring cup to ladle the pancake batter onto the griddle. Cook 3-4 minutes until bubbles form on the top of the pancakes. Flip and cook until set in the middle. Repeat with all the batter. You will have about 12 pancakes.

Slice the pancakes in half. Place the pancakes cut-side down into a 8×8 baking dish. Scatter with about 3/4 of the blueberries, tucking a few in-between the pancakes. Repeat with the sliced almonds. Then, in a separate bowl, whisk together the edges, half-and-half, sugar, vanilla, almond extract, cinnamon, and salt. Pour the egg mixture over the pancakes and chill for at least four hours or overnight.

Preheat the oven to 350 degrees F. Bake 30-40 minutes until puffed in the middle and set. Let stand for 10 minutes before serving.

To serve, use a spoon to plate the pancake pudding. Garnish with a whoosh of Reddi-wip and top with maple syrup and additional fresh blueberries and sliced almonds.

Posted By at 1:52 PM
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