Pancake Breakfast Casserole

Ingredients:

• 7 large eggs
• 60 g unsalted butter, plus extra for greasing the pan and for serving
• 1 and 3/4 cups premium flour
• 1.5 tsp baking powder
• 1 teaspoon of baking soda
• 6 tablespoons of sugar
• 1 and 3/4 cups of sour milk or kefir
• 2 cups low-fat cream (10%)
• 1 tsp vanilla extract
• Maple syrup, for serving
• Berries, for serving

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 some 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, whisk the cream with vanilla extract, the remaining 5 eggs, 3 tablespoons sugar, and 1/4 teaspoon salt.
6. Place the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours to allow the cream to set.
7. Preheat the oven to 350°F (175°C). Remove the film from the pan and bake the casserole until set but still springy in the center, 50-60 minutes. Let cool for 15 minutes before serving. Serve warm with maple syrup, blueberries, and pats of butter.