Getting together on the weekends isn’t just for the later hours of the day! Call up your besties bright and early for a beautiful brunch–an excellent reason to whip up some Pancake Lasagna, too. They’ll be sure to rise and shine for a slice of sunrise heaven loaded with all the breakfast favorites like fluffy eggs, crispy apple-smoked bacon, sage-tossed sausage, gooey cheddar cheese, and of course, sweet, golden-brown pancake pieces. The sugary, creamy maple bechamel that it’s soaked in will have everyone daydreaming of its delightfulness all day long. Are you convinced yet?! Your dearest will be even more fond of you after starting their morning off with some Pancake Lasagna!

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Ingredients

For the batter:

  • 3 cups buttermilk
  • 1/2 cup milk
  • 1/3 cup butter, melted, plus more for skillet
  • 3 eggs
  • 3 cups all-purpose flour
  • 4 tablespoons white granulated sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda

For the bacon and sausage:

  • 30 strips apple-smoked bacon
  • 30 links breakfast sausage
  • 1/2 bunch fresh sage, chopped

For the eggs:

  • 25 eggs
  • butter, to taste, for the skillet
  • 1/2 cup heavy cream

For the maple bechamel:

  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 gallon heavy cream
  • 4 cups maple syrup, plus 1 additional cup for serving
  • butter, for greasing
  • 2 pounds cheddar cheese, shredded

Directions

Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Butter a 9×13-inch baking dish.

Step 3 –In a large mixing bowl, mix the buttermilk, the milk, 1/3 cup of the melted butter, and 3 of the eggs.

Step 4 –In a separate bowl, mix 3 cups of the flour, the granulated sugar, the baking powder, and the baking soda.

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Step 5 –Slowly whisk the dry mixture into the wet mixture until thoroughly combined.

Step 6 –Place a buttered skillet over medium heat.

Step 7 –Ladle 8 ounces of the batter at a time onto the buttered skillet.

Step 8 –Brown each side of the pancake, flipping when browned and beginning to bubble.

Step 9 –Transfer the cooked pancake to a plate and repeat the cooking process until all the batter is gone.

Step 10 –Square off the edges of each pancake and set aside.

Step 11 –Place a grill rack over a baking tray.

Step 12 –Line the rack with the bacon strips and bake until crispy, about 15 minutes.

Step 13 –Reserve the rendered grease from the bacon in a large saucepot.

Step 14 –Line a baking tray with the sausage links and bake until cooked through, about 15 minutes.

Step 15 –Finely chop the cooked sausage.

Step 16 –Add the chopped sausage to a bowl with the sage and mix well.

Step 17 –In a large bowl, add the remaining eggs and whisk until smooth.

Step 18 –In a large buttered skillet over medium heat, cook the eggs until cooked to the preferred doneness.

Step 19 –Place the cooked eggs in a blender and add 1/2 cup of the cream. Blend until smooth.

Step 20 –Transfer the egg mixture from the blender and let cool.

Step 21 –In the large saucepot holding the reserved bacon fat, add the remaining butter and the remaining flour, stirring to make a roux.

Step 22 –Add the remaining cream and 4 cups of the maple syrup to the roux mixture.

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Step 23 –Cover the roux and cook over low heat, stirring until thickened, about 30 minutes. The sauce will have the consistency of gravy.

Step 24 –Line the prepared dish with a single layer of the cooked pancakes.

Step 25 –Gently spread 1/4 of the bechamel over the pancakes until covered.

Step 26 –Place the sausage mixture on top of the pancakes, spreading until evenly covered.

Step 27 –Spoon 1/2 of the egg mixture over the sausage and spread until evenly dispersed.

Step 28 –Add 1/4 of the bechamel over the egg mixture and cover with the cheese.

Step 29 –Layer the remaining pancakes on top of the cheese, then 1/4 of the bechamel, the bacon, the remaining bechamel, the remaining eggs, and the remaining cheese.

Step 30 –Bake, uncovered, until the cheese has melted and is golden-brown, about 10 minutes.

Step 31 –Slice and serve with the remaining maple syrup.