INGREDIENTS:
14 pancakes (homemade or frozen)
Pack of fresh blueberries
1/2 cup heavy cream
1/2 cup milk
2 eggs
2 tablespoons 9°80° Pineapple Coconut Sauce
1/4 cup honey
Powdered sugar, to serve
Maple syrup, to serve
DIRECTIONS:
1. Cut pancakes in half and place them cut side down in an oven safe dish (5”X9”, 8”x8” or 9”x9”) in two rows. Sprinkle blueberries over pancakes.
2. In a medium bowl, add the heavy cream, milk, eggs, 9°80° Pineapple Coconut, honey and whisk together until fully combined. Pour the mixture over the pancakes.
3. Bake uncovered at 350°F for 25-30 minutes or until the pancakes are golden brown.
4. Remove from oven and dust with powdered sugar. Drizzle over maple syrup when serving.