SESAME PANCAKE
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
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
SESAME & CHILLI PANCAKES WITH TZATZIKI
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
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
NUT AND SESAME SEED STUFFED PANCAKES
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
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.
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