St. Patrick’s Day Pancake Casserole
This week is national pancake week. Pancakes are a big favorite in my family. We eat them anytime of the day. This weekend I decided to make a pancake casserole with a little bit of an Irish twist. To be honest, I didn’t set out to do this but when I saw this mixture of chocolate and mint chips on clearance. I just knew that I had to create a recipe not only for national pancake week but St. Patrick’s Day as well. This recipe is totally yummy and sweet. Make sure you have some milk when you eat these.
Oh before I get to the recipe, I forget to tell you the best part about it. Do you know what that is? You can use store brought pancakes to make this casserole. At least, that is what I did, and nobody knew the difference. But I will warn you that this recipe has to stay overnight in the refrigerator before you can cook it.
Ingredients:
- Nonstick cooking spray
- 20 cooked pancakes
- 5 large eggs
- 2 cups of milk
- 1/4 cup of sugar
- 1/2 cup of chocolate and mint chips ( I used Nestle Winter Theme Limited Edition Dark Chocolate Chips & Mint)
- Powdered Sugar for dusting
Directions:
1.Spray a 9 x 13 baking dish.
2. Cut cooked pancakes in halves and layer them in the baking dish.
3.In a large bowl mix the eggs, milk and sugar together using a whisk. ( Here is a helpful tip if you can’t find a whisk, use one of the beaters from your hand mixer.)
4. Pour egg, milk and sugar mixture over the pancakes.
5. Flatten the pancakes with a spatula so that the pancakes are totally covered.
6. Cover with aluminum foil and put in the refrigerator overnight.
7. The next morning, preheat oven to 350°.
8. While the oven is preheating, sprinkle the chocolate and mint chips over the pancakes.
9. Cover with foil and bake for 40 minutes.
10. Remove the foil and continue baking for another 10 minutes.
11. Sprinkle with powdered sugar and serve with a big old glass of milk.
- Nonstick cooking spray
- 20 cooked pancakes
- 5 large eggs
- 2 cups of milk
- 1/4 cup of sugar
- 1/2 cup of chocolate and mint chips
- Powdered Sugar for dusting
- Spray a 9 x 13 baking dish with nonstick cooking spray.
- Cut cooked pancakes in halves and layer them in the baking dish.
- In a large bowl mix the eggs, milk and sugar together using a whisk. ( Here is a helpful tip if you can’t find a whisk, use one of the beaters from your hand mixer.)
- Pour egg, milk and sugar mixture over the pancakes.
- Flatten the pancakes with a spatula so that the pancakes are totally covered.
- Cover with aluminum foil and put in the refrigerator overnight.
- The next morning, preheat oven to 350.
- While the oven is preheating, sprinkle the chocolate and mint chips over the pancakes.
- Cover with foil and bake for 40 minutes.
- Remove the foil and continue baking for another 10 minutes.
- Sprinkle with powdered sugar and serve with a big old glass of milk.
Do you love pancakes as much as I do? Then you will want to check out this recipe for PanMuffins.
