Lemon Blueberry pancake Bake
1 1/3 cups water
Prepare lemon blueberry pancakes according to the bottom of the package directions. Pour an 1/4 of a cup batter per pancake. Cook 12-14 pancakes. Cook pancakes approximately 1-1 1/4 minutes per side, turning only once. Grease a 8×8-inch baking dish, cut the pancakes in half and layer them up against each other vertically with cut side down. In a large bowl, combine eggs,milk,heavy cream, sugar, and vanilla. Whisk together then pour over pancakes. Sprinkle the blueberries and lemon zest on top. Then in a medium size bowl, combine flour, brown sugar, cinnamon,salt and butter. Cut in the butter using a fork or pastry blender to create the crumb topping. Sprinkle entirely over pancakes. Cover and place in the fridge to chill for atleast 2 hours or overnight. Take out and place at room temperature and preheat the oven to 350 degrees F. Bake until golden brown covering with foil half way through for 45-55 minutes. Let cool for 10-25 minutes before cutting. Top with blueberries, lemon zest and powdered sugar.