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Breakfast European

4.9

1 Lightly butter a 9x13-inch baking dish.
2 To prepare the casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.
3 Whisk eggs, heavy cream, milk, vanilla, cinnamon, and salt together in a large bowl. Pour over pancakes. Cover and refrigerate the casserole for 8 hours, to overnight.
4 When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
5 To make the streusel topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.
6 Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
7 Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.

By Nicole McLaughlin

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Breakfast American

4.5

1 Add pancakes, torn into quarters, into a food processor and pulse until fine. Transfer to a large mixing bowl, then combine with cream cheese frosting and 1 tablespoon maple syrup until consistent.
2 Use a cookie scoop to portion out 1 inch balls of the pancake dough. Arrange on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
3 In a medium bowl, whisk together the powdered sugar, milk, 1 tablespoon maple syrup, and cinnamon until smooth. Add more milk if the mixture is too thick.
4 Dip the tip of one lollipop stick into the glaze, then insert it about halfway into the center of the ball. Carefully dip the pancake ball into the powdered sugar glaze, using a spoon to help drizzle the glaze around the sides and the bottom.
5 Skewer the bottom of the sticks into a styrofoam base so the cake pops stand upright as you work, allowing any excess glaze to drip off. Stick a piece of bacon onto the top.

By Annie Campbell

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