Pancake Casserole

This is a breakfast dish that Sneezy and Happy ask me to make every year. The recipe originally came from the America's Test Kitchen cookbook, but they used waffles, and I use...well, pancakes! I love breakfast recipes that are sweet and savory!

The way I make this is, I add the pancake batter into 2 13x9 pans, and the egg mixture into another 13x9 pan, and then stack them on top of each other after they've been cooked. Instead of using every 13x9 pan in your house like I do, you can cook each pancake the way you would normally cook them, and layer it that way. I just like being able to throw them in the oven and run around getting ready or cooking up other dishes. It's super easy to turn them out and layer them once they've finished cooking. You have very limited space in a 13x9 so you'll want to make sure your layers are even.

The Buttermilk Pancake recipe is a family favorite and used by Doc's (my dad) family. This is better than bisquick pancakes or boxed. They are moist and the buttermilk flavor is so good!!

Buttermilk Pancakes

3 cups flour
3 Tbls. sugar
1 1/2 tsp. salt
1 1/2 tsp. baking soda
3 eggs
3 cups buttermilk
6 Tbls. melted butter

Preheat oven to 350. Add all ingredients and mix. Pour batter evenly into 2 13x9 pans. *Remember your pancake batter will puff up a bit while cooking, make sure not to add too much batter to each pan. Bake for 10-15 minutes.

Egg Mixture

9 Eggs
1/2 cup Milk
Salt
Pepper
Cheese
Cooked sausage

Preheat oven to 375. Mix the eggs, milk, salt and pepper together. Butter a 13 x 9 pan, and pour your egg mixture in. Cook for 10-15 minutes, or until there's no egg movement when shaking the pan. Once eggs are done, turn out onto the first pancake layer. Sprinkle cheese and sausage over the egg and turn out second pancake layer on top of egg, cheese and sausage. 
Serve with maple syrup.