From the kitchen
Soy Milk Sesame Pancakes
Light pancakes with toasted sesame through the batter.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 1 1/2 cups all-purpose flour (180 g)
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups plain unsweetened soy milk
- 1 large egg
- 2 tbsp melted butter, cooled
- 2 tbsp toasted sesame seeds
- 1 tbsp neutral oil, for the pan
Method
- Whisk flour, sugar, baking powder, salt and sesame seeds in a bowl. Whisk soy milk, egg and cooled butter separately.
- Fold wet ingredients into dry just until no dry pockets remain. Rest for 10 minutes; small lumps are fine.
- Heat a lightly oiled skillet over medium heat. Cook 1/4 cup portions for 2 to 3 minutes until bubbles stay open and the edges look set.
- Turn once and cook for another 1 to 2 minutes until cooked through. Adjust heat between batches and serve warm.
Cook with confidence
Before you start
What to expect
Light pancakes with toasted sesame through the batter.
Before you begin
Mix the wet and dry ingredients separately, then combine with a few strokes.
The important cue
Rest briefly and turn when bubbles remain open on the surface.
At the table
Serve in small stacks while the edges are still warm.
Culinary Library
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