Recipes

Surprise Mom with Japanese (-ish) Pancakes Topped with Toasted Sesame Because She Deserves It

May 12, 2019

Happy Mother’s Day to the women who introduced us to our first love: food. Okay, but seriously, today is all about mom. And we can’t think of a better way to spoil her than starting her day with these Japanese (-ish… because making the real thing is too hard) pancakes, topped with toasted sesame for that added kick.

The bitterness of the toasted sesame balances out the sweetness of the maple syrup.

We used ready-made pancake mix to make things easier; but you can always go the extra mile and make your own base from scratch. We suggest using a tall cookie cutter to form your pancakes. But if you don’t have one, you can craft a makeshift mold using aluminum foil. It’s essential to steam the pancakes for them to reach peak fluffiness, so always cover your pan.

Just like in normal pancakes, the flipping is the trickiest part. Don’t sweat it if it doesn’t turn out perfectly. We only managed to make a few good ones ourselves. Anyway, mom will love it no matter what—they’re cool like that.

Japanese (-ish) Pancakes with Toasted Sesame

  • Serves: 2-4 people
  • Active time: 1 hr
  • Total time: 1 hr
  • Difficulty: Medium

INGREDIENTS

Toasted Sesame

  • ¼ cup white sesame seeds

Pancakes

  • 1 package pancake mix (250g)
  • 1 tsp. baking soda
  • 2 tbsp. oil
  • ¾ cup water
  • 2 egg yolks + 4 egg whites
  • 1 tbsp. butter, melted

Toppings

  • Syrup, for serving

INSTRUCTIONS

  1. In a small skillet over medium heat, toast sesame seeds until lightly golden brown.
  2. Remove from heat and grind to a powder.
  3. Set aside.
  4. In a large bowl, combine pancake mix and baking soda until well blended.
  5. Add oil, water, and egg yolks and whisk until combined.
  6. In a separate bowl, whip egg white to stiff peaks.
  7. Carefully fold egg whites into pancake batter until combined.
  8. Pancake batter should be light and fluffy.
  9. In a skillet over low-medium heat, brush the bottom with butter.
  10. Add pancake batter a spoonful at a time, taking care not to deflate the batter.
  11. Let cook until the bottom is browned, about 3 minutes.
  12. Carefully flip the pancakes then cover to steam, about 5 minutes more.
  13. Remove and serve immediately, topping with toasted sesame powder and syrup.
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