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thick golden pancake casserole squares with small browned sausage pieces in the crumb and a modest drizzle of maple syrup
Melissa Hart

Pancake Casserole

This starts with fresh pancake batter, so there's no stack of pancakes to cook before breakfast can begin. Little pieces of breakfast sausage sink into the tender crumb, giving every square that sausage-and-pancakes bite. Stir the batter as little as possible once the flour gets wet. A smooth, heavily beaten batter looks tidy in the bowl and bakes into something considerably less tender.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp unsalted butter for the pan
  • 8 oz bulk pork breakfast sausage
  • 2 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 2 large eggs
  • 2 cups buttermilk
  • 1/4 cup unsalted butter melted
  • 1/4 cup maple syrup for serving

Method
 

  1. Heat the oven to 375°F and butter a 9-by-13-inch dish. Brown the sausage in a skillet for 8 minutes, breaking it into pea-size pieces and cooking it to 160°F; drain.
  2. Whisk the flour, sugar, baking powder, baking soda and salt in a bowl. Whisk the eggs, buttermilk and melted butter in a second bowl.
  3. Fold the wet mixture into the dry just until flour disappears; leave small lumps. Fold in the sausage and spread in the dish.
  4. Bake for 25 to 30 minutes, until the middle springs back and a toothpick comes out without wet batter.
  5. Rest for 5 minutes, cut into eight squares and divide the maple syrup among the servings.