Pancake casserole with meat and cheese for breakfast

Ingredients:

• 60 g unsalted butter + more as needed and to grease the pan
• 1 and 3/4 cups premium flour
• 1.5 tsp baking powder
• 1 teaspoon of baking soda
• 4 tablespoons of sugar
• 1 and 3/4 cups of sour milk or kefir
• 7 large eggs
• 2 cups light cream
• 1/4 tsp freshly ground black pepper
• 220 g ready-made pork cutlets, crumbled
• 220 g sharp white cheddar, grated
• 4 green onions, thinly sliced
• Maple syrup, for serving (optional)

Preparation:

1. Grease an 8-inch (20 cm) square baking pan with butter; set aside. Place 3 tablespoons of butter in a small microwave-safe bowl; microwave for 30 seconds to 1 minute to melt the butter.
2. In a large bowl, combine flour, baking powder, baking soda, 3 tablespoons of sugar, and 0.5 teaspoon of salt. In a separate small bowl, combine sour milk, 2 eggs, and melted butter. Add the liquid mixture to the flour mixture and knead into a dough.
3. Heat a large nonstick skillet over medium heat. Melt 1 tablespoon of the remaining butter in the skillet. For each pancake, spoon 1/4 cup of batter into the skillet and cook until golden brown on the bottom and small bubbles form on top, 2-3 minutes.
4. Flip and cook until golden brown on the other side, about 2 minutes. If the pancakes are browning too quickly, reduce the heat to medium-low. Transfer the cooked pancakes to a plate. Continue cooking until all the batter is used, adding more oil to the pan as needed. You should get at least 12 pancakes.
5. In a large bowl, beat the cream with the remaining 5 eggs, 1 tablespoon sugar, and 1/4 teaspoon salt.
6. Place half the pancakes in the prepared baking dish. Top with half the sausage, sprinkle with half the cheese and green onions. Pour half the egg mixture evenly over the pancakes. Repeat with the remaining pancakes, sausage, cheese, green onions, and egg mixture. Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight to allow the pancakes to soak in the cream.
7. Preheat the oven to 175°C (350°F). Remove the film from the pan, cover loosely with foil, and bake the casserole for 30 minutes. Then remove the foil and continue baking until golden brown and the custard is set and firm to the touch, about 30 more minutes. Let cool for 15 minutes before serving. Serve warm, drizzled with maple syrup, if desired.