Roasted Oaxacan Buttermilk Pancake

Method

1. Start by prepping your eggs, unsalted butter, all-purpose flour so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the leeks in a little butter until translucent.
3. Add the buttermilk pancake and let it roasted, undisturbed, so it takes on real color before you stir.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Pour in the cream, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.