Bridgeford House

Here is an awesome recipe we discovered recently in a Texas B&B cookbook. We served it for the first time over New Year’s weekend and it was fantastic! Try it this winter for a special Sunday morning breakfast.

French Baked Pancake

1 stick (1/2 cup) butter, room temp, plus 3 tb butter, melted
4 tb sugar
3 eggs plus 2 eggs
2 cups flour
1.5 tsp baking powder
1.25 cups milk
3 cups small curd cottage cheese
1 tsp salt
1 21-ounce can blueberry pie filling
3/4 cup blueberry syrup (about 1/2 of a 12-ounce bottle)
1 cup sour cream
1 tsp vanilla extract
2 tb powdered sugar
grated zest of 1 orange, for garnish

Preheat oven to 350 degrees. Spray 9×13-inch baking pan with nonstick cooking spray. Combine the 1 stick of butter and sugar in a large bowl. Add 3 eggs; beat well. Combine flour and baking powder. Mix flour mixture and milk alternately into butter mixture. Pour 1/2 batter in pan.

Mix cottage cheese, 2 eggs, the 3 tbs melted butter and salt in a medium bowl. Spread over the batter in the pan. Top with remaining batter. Bake for 60 minutes or until golden brown.

Mix and heat blueberry pie filling and syrup together in a saucepan to make a blueberry sauce. Mix sour cream, vanilla and powdered sugar together in a small bowl to make a sour cream sauce.

Cut baked pancake into squares. Serve with blueberry sauce and a dollop of sour cream sauce.

Warmest regards,

Jeff and Nadara (Sam) Feldman – and Sophie, too!