Info
- Cook time: 1 hour
- Total time: 2 hours 15 minutes
- Yield: 12
Ingredients
Pancake Batter
- 3 cups buttermilk
- 1/2 cup milk
- 1/3 cup melted butter, plus extra for the skillet
- 3 eggs
- 3 cups all-purpose flour
- 4 tablespoons white granulated sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
Bacon and Sausage
- 30 strips apple-smoked bacon
- 30 links good breakfast sausage
- 1/2 bunch fresh sage, chopped
Eggs
- 25 eggs
- Butter, for the skillet
- About 1/2 cup heavy cream
Maple Bechamel
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 1/2 gallon heavy cream
- 4 cups maple syrup
- Butter, for greasing
- 2 pounds shredded Cheddar
- 1 cup maple syrup
Instructions
- Set the oven to 375 degrees F.
- Make the pancake batter: whisk the buttermilk, milk, melted butter, and eggs together in a large bowl. In a second bowl, combine the flour, white sugar, baking powder, and baking soda. Gradually whisk the dry mixture into the wet one until it is fully incorporated.
- Butter a large skillet and ladle in 8 ounces of batter at a time. Cook each side until browned, turning the pancake once it browns and starts to bubble. Take out the pancake and repeat with the remaining batter. Trim each pancake's edges into a square and set them aside.
- Cook the bacon and sausage: set a grill rack on a baking tray lined underneath to catch drippings, lay the bacon strips on the rack, and bake until crisp, about 15 minutes. Pour the rendered grease into a large saucepot and keep it.
- Arrange the sausage links on a baking tray and bake until fully cooked, about 15 minutes. Chop the links finely, stir in the chopped sage, and set aside.
- Prepare the eggs: whisk them until smooth, then cook in a buttered large skillet over medium heat until done. Transfer to a blender with enough cream to blend to a smooth texture, then remove and cool.
- For the maple bechamel: add the butter and flour to the reserved bacon fat in the saucepot and cook into a roux. Pour in the cream and maple syrup and simmer over low heat, stirring until the sauce thickens, about 30 minutes. It should reach the consistency of gravy.
- Assemble the lasagna: grease a casserole dish with butter and cover the bottom with one layer of pancakes. Spread a light, even coating of bechamel over the pancakes, then scatter the chopped sausage over the top in an even layer. Spoon half of the egg mixture over the sausage and spread it evenly. Add another layer of bechamel followed by a layer of shredded cheese. Top with more pancakes, then bechamel, then bacon strips, bechamel again, then eggs, finishing with a generous layer of cheese. Bake until the top cheese melts and turns lightly crisp, about 10 minutes. Take the dish out of the oven and let it cool before cutting into portions.
- Serve each portion on a plate with syrup spooned over the top to taste.
