1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Some lumps are okay and remind me of the lumps in Mama Lou’s batter, which always turned out perfect.
4. Fold in the cooked sausage and, if desired, the shredded cheddar cheese, which adds a savory depth that complements the sweetness of the pancakes.
5. Pour the batter into the prepared baking dish, spreading evenly.
6. Drizzle the maple syrup over the top, allowing it to seep into the batter—a tip I learned from Ouma, who always had a knack for enhancing flavors.
7. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the casserole to cool for a few minutes before serving, giving the flavors time to meld together beautifully.

As you prepare this dish, remember that it’s not about perfection but about creating memories. Each step is a dance, much like the ones Mama Lou and I used to do in her tiny kitchen.