Pancake casserole with meat and cheese for breakfast
Votes: 6
Time: 8 hours 50 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This casserole will appeal to anyone who enjoys a combination of sweet and savory. Arrange the fluffy pancakes in a single layer in a baking dish, top with crumbled pork patties, then layer with grated cheese and green onions, and top with an egg-and-cream mixture. Let the casserole soak overnight in the refrigerator and bake for breakfast. You can use pancakes from last week's breakfast or leftover patties from last night's dinner. Replace the grated cheddar with any other cheese you have in the fridge. Swiss or Gouda, for example, work well.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 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 of low-fat 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)
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Cooking the dish according to the recipe:
- 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.
- 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.
- 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.
- 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.
- In a large bowl, beat the cream with the remaining 5 eggs, 1 tablespoon sugar, and 1/4 teaspoon salt.
- 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.
- 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.
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