Lately I’ve been having these late-night cravings for carbs, so I’ve often been making pancakes since the time it takes to make them is minimal. Usually I just make plain ones, but after looking through my ingredient stock and worrying about when I was ever going to use all my sesame I started playing around with black sesame pancakes which turned out quite tasty, if I may say so myself. So here’s the recipe for it!
Black sesame ginger pancakes
Makes about 7-8 pancakes
2 dl flour
2 tbsp black sesame seeds
1/2 tsp finely chopped ginger
3 tbsp sugar
1 tbsp honey
1 tsp baking powder
1/2 dl milk
- Mix the dry ingredients in a bowl, which are flour, black sesame seeds, ginger, sugar and baking powder.
- Crack the egg into the mix and add honey.
- This should be a thick batter, so mix in milk little by little until it has the desired consistency.
- Lightly grease a pan, put it over low to medium heat and pour the batter into the middle. Let gravity do its work and the pancakes with be naturally round. In order to get similar-sized pancakes, use the same spoon to ladle batter onto the pan.
- Once the surface of the pancakes start to bubble, flip it over and soon enough you’ll have perfectly round and fluffy pancakes.