Mother’s Day is a constant struggle between honoring your upbringing and celebrating everything nurturing. This recipe covers both bases in a way that even a mother could love! What speaks to upbringing more than pancakes? What’s more nurturing than eggs, the symbol of life itself?

With the endless options out there, ensuring you get Mom just what she wants can be a hard river to navigate. The Pancake Lasagna at least makes the breakfast portion of Mother’s Day disappointment-proof. Because it has everything. It has sweet. It has salty. It has eggs and pancakes. Bacon and sausage. Syrup and cheese.

If this doesn’t please her, you probably never have and maybe never will. Let’s hope it does. For all our sakes.

3 cups buttermilk
1/2 cup milk
1/3 cup butter, melted, plus more for skillet
3 eggs
3 cups all-purpose flour
4 tablespoons white granulated sugar
3 teaspoons baking powder
1 1/2 teaspoons baking soda
Bacon and Sausage:
30 strips apple-smoked bacon
30 links good breakfast sausage
1/2 bunch fresh sage, chopped

25 eggs
Butter, for the skillet
About 1/2 cup heavy cream
Maple Bechamel:
1/2 cup butter
1/2 cup all-purpose flour
1/2 gallon heavy cream
4 cups maple syrup
Butter, for greasing
2 pounds shredded Cheddar
1 cup maple syrup

Preheat the oven to 375 degrees F.

For the pancakes: Mix the buttermilk, milk, melted butter and eggs in a large mixing bowl. In a separate bowl, mix the flour, white sugar, baking powder and 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 and sausage: Place a grill rack over a baking tray. Line the rack with the bacon strips and bake until crispy, about 15 minutes. Reserve the rendered grease in a large saucepot.

Line a baking tray with the sausage links and bake until cooked through, about 15 minutes. Chop the sausage finely, add the chopped sage and mix.

For the eggs: Whisk the eggs until smooth. Cook in a buttered large skillet over medium heat until cooked through. Place in a blender and add enough cream until blended smoothly. Remove and let cool.

For the maple bechamel: Add the butter and flour to the reserved bacon fat in the large saucepot and make a roux. Add the cream and maple syrup and cook over low heat, stirring until thickened, about 30 minutes. 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 bechamel over the pancakes until covered. Place the chopped sausage on top of the pancakes, spreading evenly until covered. Spoon half the egg mixture over the sausage and spread until evenly dispersed. Add another layer of the bechamel, and then add a layer of shredded cheese. Add another layer of pancakes, then bechamel, then bacon strips, bechamel again, then eggs and finish with a liberal covering of cheese. Bake until the cheese has melted on top and begun to get crispy, about 10 minutes. Remove from the oven and let cool. Then cut portions of lasagna.

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

Then take a bow, best son ever.

A graduate of Le Cordon Bleu Culinary School in Paris, Eric Greenspan has trained with celebrated chefs the world over. A James Beard Award semi-finalist, Eric is now the Executive Chef and owner of Greenspan’s Grilled Cheese and The Roof On Wilshire. He lives in LA with his wife and son, Max.