One spoonful of sesame cream in pancake batter transforms the flavor without adding extra sweetness.
Saturday morning pancakes are a ritual in almost every home, but most recipes turn out similar. The secret of this version is one spoonful of plain sesame cream in the batter: the aroma of roasted sesame runs through the entire pancake, they turn softer, and you no longer need to add extra sugar to the mix for flavor.
Ingredients and method
For about ten pancakes: one cup flour, one teaspoon baking powder, one egg, three-quarters cup milk, one tablespoon plain sesame cream, and a little vanilla. Mix dry and wet ingredients separately, then combine and stir only until the flour disappears — over-mixing makes pancakes tough. Cook in a non-stick pan over medium heat until golden on each side.
Suggested toppings
- On pancakes: cocoa sesame cream and banana
- Or tahini and honey for a traditional version
If children are involved, let them choose and spread their own toppings — our experience shows that simple participation makes breakfast get eaten with much more enthusiasm. Extra pancakes can be layered with parchment paper and frozen, then warmed in the toaster on weekday mornings; quality stays almost like day one.
From DevinJax
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