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1
Butter an 8-inch-square baking dish; set aside.
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2
Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter.
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3
Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl.
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4
In a separate small bowl, whisk together the buttermilk, 2 eggs and the melted butter.
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5
Add the wet ingredients to the dry ingredients and stir until just combined.
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6
Heat a large nonstick skillet or griddle over medium heat.
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7
Melt a little of the remaining 1 tablespoon butter in the skillet.
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8
Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes.
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9
Flip and cook until golden brown on the other sides, about 2 minutes.
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10
If the pancakes brown too quickly, reduce the heat to medium-low.
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11
Transfer the pancakes to a plate as finished.
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12
Repeat until all the batter is used, adding more butter to the skillet as necessary.
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13
(You should have at least 12 pancakes.)
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14
Whisk together the half-and-half, the remaining 5 eggs, the remaining 1 tablespoon sugar, the pepper and 1/4 teaspoon salt in a large bowl.
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15
Shingle half of the pancakes in the prepared baking dish.
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16
Scatter with half of the sausage, sprinkle with half of the cheese and scallions.
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17
Pour half the egg mixture evenly over the pancakes.
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18
Repeat with the remaining pancakes, sausage, cheese, scallions and egg mixture.
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19
Cover the dish with plastic wrap and refrigerate for at least 8 hours or up to overnight to allow the pancakes to soak in the custard.
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20
Preheat the oven to 350 degrees F. Remove the plastic wrap, cover the casserole loosely with foil and bake for 30 minutes.
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21
Uncover and continue to bake until golden brown, the custard is set and the center feels firm but springy, about 30 minutes more.
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22
Let cool 15 minutes before serving.
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23
Serve warm with maple syrup if you like.
