Pancake Lasagna
This recipe is courtesy of Eric Greenspan that serves 12.

Ingredients for the Batter

  • 3 cup all purpose flour
  • 4 TBL white gran. sugar
  • 3 tsp baking powder
  • 1 1/2 tsp baking soda
  • 3 cups buttermilk
  • 1⁄2 cup milk
  • 3 eggs
  • 1/3 cup butter
  • 30 strips of apple smoked bacon
  • 30 links of good breakfast sausage
  • 1⁄2 bunch of fresh sage, chopped
  • 25 eggs
  • 1⁄2 gallon heavy manufacturing cream
  • 1⁄2 cup all purpose flour
  • 5 cups maple syrup
  • 1⁄4 pound butter
  • 1/ 2 pound sharp cheddar cheese, shredded
Pancake Lasagna - Home & Family


For the pancakes:

Mix 3 cups buttermilk, 1⁄2 cup milk, 3 eggs, 1/3 cup melted butter in a large mixing bowl. In a separate bowl, mix 3 cups all purpose flour, 4 tablespoons white sugar, 3 tsp baking powder and 1 1⁄2 tsp baking soda. Slowly whisk the dry mix into the wet mix with a whisk until incorporated. In a buttered large skillet, ladle 8 ounces of batter at a time. Brown each side, flipping when browned and beginning to bubble. Remove the pancake and continue to cook until all the batter is done. Square off the edges of each pancake and set aside.

For the bacon:

Place a grill rack over a baking tray. Line the rack with bacon strips and bake in a 375 degree oven until crispy. Reserve the rendered grease in a large sauce pot.

For the sausage:

Line a baking tray with sausage links and bake in 375 degree oven until cooked through. Chop the sausage finely, and add chopped sage and mix.

For the eggs:

Whisk the eggs until smooth and cook in a buttered large skillet over medium heat until cooked through. Place in a blender and add enough cream, about 1⁄2 cup, until blended smoothly. Remove and let cool.

For the maple béchamel:

And 1⁄2 cup of flour to the reserved bacon fat in a large sauce pot and make a roux. Add remaining cream and 4 cups maple syrup and cook over low heat, stirring until thickened. The sauce should have the consistency of gravy.

To assemble:

Butter a casserole dish, and line the bottom with a single layer of pancakes. Lightly spread the béchamel over the pancakes until covered. Place the chopped sausage on top of the pancakes, spreading evenly until covered. Spoon 1⁄2 the egg mixture over the sausage and spread until evenly dispersed. Add another layer of the béchamel, and then add a layer of shredded cheese. Add another layer of pancakes, then béchamel, then bacon strips, béchamel again, then eggs and finish with a liberal covering of cheese. Bake in a 375 degree oven until the cheese has melted on top and begun to get crispy. Remove from oven, let cool, then cut portions of lasagna.

Place a portion of lasagna on the plate and spoon syrup over the top to taste.

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