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Pancakes with sausage

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Cookinero 30 Dec 2025
30
Pancakes with sausage

The recipe for pancakes with sausage and cheese is an unusual solution for a well-known dish. Thin pancakes are the base in which you can wrap any filling. The recipe for pancakes with sausage was invented in France. For pancakes, you need to make a homogeneous thick dough, similar to heavy cream. Pancake dough is mixed with milk. The most delicious pancakes are made with home-made products - butter, milk and eggs.

How to cook Pancakes with sausage

Step 1

Pancakes with sausage

Make the pancake batter. Sift half the flour into a deep bowl. Add soda, salt and sugar and stir. Add eggs and milk and stir. Pour the remaining flour in portions, stirring constantly. The dough should have the consistency of thick cream. Let the dough sit for 10-12 minutes. While the dough is sitting, make the filling. Grate the cheese and sausage on a coarse grater.

Step 2

Pancakes with sausage

Fry the pancakes. Grease the pancake pan with vegetable oil, pour in the dough. Let the dough spread over the pan. Fry the pancakes on both sides.

Step 3

Pancakes with sausage

Fill the pancakes with the filling. Place a strip of filling closer to one of the edges, cover it with a pancake from above and below, and roll the pancake tightly. Add the filling to all the pancakes. Fry the finished pancakes with the filling over moderate heat until they brown a little.

Pancakes with sausage - FAQ About Ingredients, Baking Time and Storage

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure your baking soda is gluten-free, and check that any pre-packaged sausage or cheese is certified gluten-free if needed.
For a vegetarian version, replace the sausage with sautéed mushrooms, crumbled tempeh, or a plant-based sausage alternative. You could also use diced veggies like bell peppers or spinach for extra flavor.
Store cooled pancakes in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet over medium heat to maintain crispness.
Absolutely! Freeze unfilled pancakes layered with parchment paper for up to 2 months. Fill them after thawing and reheating. Pre-filled pancakes freeze well for 1 month - reheat in a 350°F (175°C) oven until warmed through.
Try using almond flour or coconut flour batter instead. Use ¼ cup almond flour + 1 egg + 1 tbsp milk per pancake as a base, adjusting for desired thickness.
Yes! Almond milk, oat milk, or soy milk work well in equal quantities. For a dairy-free version, also substitute the cheese with vegan cheese shreds or nutritional yeast.
Serve with sour cream, applesauce, or a drizzle of maple syrup for sweet-savory balance. Pair with a fresh green salad or pickled vegetables for a complete meal.
Double the batter recipe and prepare filling in bulk. Keep cooked pancakes warm in a 200°F (95°C) oven while finishing batches. One batch typically serves 4-6 people.

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