Sesame Pancake Recipes

BROWN RICE, SESAME, SPINACH AND SCALLION PANCAKES

Brown Rice, Sesame, Spinach and Scallion Pancakes image

With only one test of these hearty pancakes, they've turned into a favorite lunch, snack and dinner in our house. Try them heated with a little grated cheese on top, or serve with yogurt. These look prettiest when you use black sesame seeds.

Provided by Martha Rose Shulman

Categories weekday, appetizer, side dish

Time 30m

Yield 16 pancakes

Number Of Ingredients 14

Ingredients

1 1/2 cups (200 grams) whole-wheat flour or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon turmeric
2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
2 eggs
1 cup buttermilk
1 cup milk
2 tablespoons canola oil
1 1/2 cups (300 grams) cooked brown rice
1 bunch scallions, sliced
6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
2 ounces (1/2 cup) crumbled feta

Steps:

Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot

Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams

SESAME PANCAKE

Sesame Pancake image

Make and share this Sesame Pancake recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Breakfast

Time 55m

Yield 6 pancakes

Number Of Ingredients 6

Ingredients

2 spring roll wrappers
50 g red bean paste
1 egg
20 g sesame seeds
20 g plain flour
500 g oil, to fry

Steps:

Split the spring roll sheets into 6 pieces.
Put in the bean paste.
Fold into triangles.
Mix the egg and the plain flour.
Put the pancake on one side and the sesame seeds all over the other.
Fry for a couple of minutes.
Serve hot.

Nutrition Facts : Calories 790.9, Fat 85.9, SaturatedFat 11.3, Cholesterol 35.5, Sodium 27.4, Carbohydrate 5.6, Fiber 0.6, Sugar 0.1, Protein 2.3

NUT AND SESAME SEED STUFFED PANCAKES

Nut and Sesame Seed Stuffed Pancakes image

These soft and chewy pancakes-inspired by atayef and Korean hotteok-are filled with nuts, sesame seeds, tahini, and grape molasses.

Provided by Reem Kassis

Yield Makes 12 pancakes

Number Of Ingredients 16

Ingredients

2 cups (10 oz. or 300g) all-purpose flour
½ cup (2 oz. or 60g) sweet rice flour
2 tsp. instant yeast
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. vegetable oil
1 cup (8 fl. oz. or 250ml) whole milk or non-dairy milk, warmed
1 cup (3 oz. or 100 g) mixed nuts (any combination of pine nuts, slivered almonds, pistachios, walnuts, pecans, or peanuts), lightly toasted
2 Tbsp. unhulled sesame seeds, lightly toasted
¼ cup (1 oz. or 50 g) granulated sugar
1 Tbsp. tahini
1 Tbsp. date molasses, grape molasses, maple syrup, or honey
1 tsp. rose water
¼ tsp. ground cinnamon
Pinch of salt
Vegetable oil, for shaping and frying

Steps:

Make the dough: In a large bowl, combine both flours, the yeast, sugar, salt, oil, warm milk, and ¼ cup (2 fl oz. or 60 ml) water. Knead or mix with a spatula until everything comes together in a sticky dough. Cover and set aside to rise until doubled in size, 1-2 hours.
Meanwhile, make the filling: In a food processor, combine the nuts and sesame seeds and pulse until coarsely chopped. Transfer to a small bowl, add the granulated sugar, brown sugar, tahini, date molasses, rose water, cinnamon, and salt and mix until everything comes together in a coarse paste.
Oil your hands and divide the dough into 12 equal portions (about the size of golf balls) and place on an oiled tray. One at a time, flatten each ball until it's slightly larger than your palm and spoon a generous tablespoon of the filling into the center. Bring the edges together to seal each parcel into a ball.
Pour a very thin layer of vegetable oil into a large frying pan and place over medium heat. When hot, place one ball and flatten it to a wide disc with an oiled spatula. Repeat until the pan is full. Cook until the bottom is golden brown, about 1 minute, then flip and continue to cook until the other side is a golden brown as well. Remove from the heat and serve while still warm.

SESAME & CHILLI PANCAKES WITH TZATZIKI

Sesame & chilli pancakes with tzatziki image

A tempting and tasty gluten-free option for your party guests. These are a little like small blinis

Provided by Good Food team

Categories Buffet, Canapes, Snack, Supper

Time 40m

Yield Makes 25-30

Number Of Ingredients 11

Ingredients

100g gluten-free flour (we used Doves Farm, widely available)
1 egg
150ml soya yogurt
1 green and 1 red chilli , deseeded and finely chopped
1 bunch spring onions , finely sliced, plus extra to serve
2 tbsp chopped coriander
1 tbsp sesame seeds
a little oil for frying
150g Greek yogurt
13cm/5in cucumber , deseeded and grated
2 tbsp chopped mint

Steps:

Whizz the flour, egg, yogurt and 2 tbsp water together in a food processor to form a smooth batter. tip into a bowl, then stir in the chillies, spring onions, coriander and sesame seeds. Cover and chill until required.
To make the tzatziki, mix the yogurt, cucumber and mint together, season to taste, then chill.
Heat a small frying pan with a splash of oil, wiping out excess oil with kitchen paper. fry the pancake mixture a dessertspoonful at a time, for 1 min on each side, until lightly browned. tip onto a plate and keep warm. pile onto a large platter, top with a dollop of tzatziki and some extra sliced spring onions and serve warm.

Nutrition Facts : Calories 42 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 1 grams sugar, Protein 1 grams protein, Sodium 0.02 milligram of sodium

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