- 16 buttermilk pancakes
- 6 eggs
- 1 1/2 cups milk
- 1 cup heavy cream
- 1/2 cup sugar
- 1 tablespoon vanilla
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter, sliced, room temperature
- For serving: syrup and powdered sugar
Slice the pancakes in half. Arrange in a baking dish in two rows with the flat side down.
In a bowl whisk the eggs, milk, heavy cream, sugar, and vanilla. Pour over pancakes.
In another bowl whisk flour, brown sugar, cinnamon, and salt. Using a fork to blend add the butter and mash together until a crumble forms. Sprinkle over pancakes.
Chill overnight or at least 2 hours. Preheat oven to 350 degrees. Let pan sit at room temperature while oven is heating. Bake 50-60 minutes. Serve with syrup and powdered sugar.
*You could add blueberries to this also if you prefer. Nick took my boys on a duck hunting trip to Lost Island Duck Club in Stuttgart, AR. They came home raving about this new recipe we must try!