Made on the StoveMain CourseMeat bakingwithnessa | February 26, 2021

Andouille and Leeks Savory Pancakes

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A little bit of NOLA’s Cuisine on today’s Menu 🙂

Originally, I had bought some Zatarain’s Smoked Andouille Sausage a while back and I was not sure how I wanted to prepared them…

A couple of weeks ago, Lauren (Lolo et Sa Tambouille) made some really good looking Savory Pancakes so I had to try the recipe. They were so delicious that I cannot wait to make them again!

But most importantly, it was an opportunity for me to put into action my new BonCOOK™ Rare Peppercorn Mill to good use. I used a finest grind for the Black Madagascar Pepper. It is actually becoming one of my favorite one.

FUN FACT | Did you know that Madagascar Black Peppercorns are the finest, most aromatic peppercorns in the world? They are grown on the mountaintops of Madagascar Island, where the berries are hand picked when red and then sun dried to black. It is beloved by French chefs all around the world. I feel so grateful to have it in my kitchen.

Enjoy & Bon Appetit!

As always, you will find the Step-by-Step Video below the recipe.

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant. BonCOOK‘s Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

Andouille and Leeks Savory Pancakes

bakingwithnessa

"Let The good Times Roll" with this delicious Cajun Dish! Also, pancakes do not need to be Sweet all the Time 🙂

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Prep Time 15

Bake / Cook Time 15

Total Time 30

Course Main Course, Meat

Cuisine Cajun, New Orleans

Servings 14

Equipment

Ingredients

▢ 4 Leeks (White and Light Green part)
▢ 7 oz (200 g) Andouille Smoked Sausage (Chopped)
▢ 1 Tbsp butter
▢ 2 eggs
▢ 1 2/3 cups (400 g) milk
▢ Ground pepper (Black Madagascar Peppercorns) (Season to Taste, LINK under Equipment to order)
▢ 1 1/4 cup (150 g) flour

Instructions

Clean and wash your leeks. Using your Eco-chop, chop them by pulling several times. Set Aside.
Slice big chucks of the Andouille Sausage. Place them in your Eco-Chop, and chop them by pulling several times as well.
Heat a frying pan on medium. Once hot, place the chopped leeks and Andouille sausage with a Tablespoon of Butter. Cook for about 10min, until golden on edges.
In a mixing bowl, whisk the eggs and milk together. Pepper, Season to Taste.
Slowly add the flour. Mix until the batter is smooth.
Add the cooked leeks and Andouille sausage. Mix until it is nicely incorporated.
Heat your Pancake pan on Medium-Low 5 minutes prior starting making your pancakes and slightly oil the surface with a kitchen towel.
Pour one large scoop of batter in your pan, or more if your pan is bigger.
Once one side is cooked, flip it over (3 or 4 minutes on each sides). Then, serve hot. Enjoy & Bon Appetit!