Black sesame rice pancakes, for those who share my love of sesame.
Photo is with a generous dollop of mango, because sometimes I need a break from maple syrup — okay. No I don't, but here's something different anyway. The real reason I added mango, was because I enjoyed the contrast of colors. Most times, I top my pancakes with maple syrup.
Substitutions: For matcha pancakes, omit the black sesame seeds and add 15 ml of matcha powder.
- soy milk 300 ml
- apple cider vinegar 30 ml
- vanilla extract 5 ml
- canola oil 15 ml
- rice flour 130 g
- baking powder 2.5 g
- baking soda 1.25 g
- black sesame seeds 35 g
- whole cane sugar 15 g
- salt 1.25 g
- Measure 300 ml (1 1/4 cups) of soy milk, add 30 ml (2 tbsp) of apple cider vinegar. Let sit for 5 minutes.
- Heat 35 g (1/4 cup) of black sesame seeds, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle or immersion blender.
- Mix the soured soy milk with 5 ml (1 tsp) of vanilla extract, 15 ml (1 tbsp) of canola oil and the ground black sesame seeds. Blend until you get a smooth grey liquid.
- In another bowl, mix 130 g (1 cup) of rice flour, 1.25 g (1/4 tsp) of salt, 2.5 g (1/2 tsp) of baking powder, 1.25 g (1/4 tsp) of baking soda and 15 ml (1 tbsp) of whole cane sugar together.
- Pour wet ingredients into the dry ones, and mix until smooth. Make it as lump-free as you can.
- Heat up non-stick pan at medium heat, add 15 ml (1 tbsp) of canola oil. Spoon about 60 ml (1/4 cup) of batter into the pan. Flip once the bottoms have browned, and little bubbles appear at the top.
- Repeat for the rest of the pancake mix.