Not all pancakes have to be sweet, you know? These are more on the savory end of the spectrum, and pretty darn delicious. Sesame seeds are great, especially when toasted. They get all caramelized and their flavor intensifies... Also, tahini is added to the batter so get sesame goodness throughout.
I have yet to stray from my porridge/pancake/porridge/pancake breakfast recipes... I did make that omelette that one time... Wait, that's not how you spell Omelette? Oops, sorry. I wonder why spellcheck didn't catch it back then? Now I'm embarrassed. I'll leave it, it looks French... Ooo la laa...
These pancakes are great with a small amount of margarine melted on top and sprinkled with toasted sesame seeds. I did this for every layer of the stack. I recommend you do the same.
2-3 servings... depending on your level of hunger.
1 cup flour
1/4 cup sugar
1/2 tsp baking soda
1/4 tsp salt
3/4 cup milk
1 tsp vinegar
1 TBS tahini
1 tsp sesame oil (optional)
1 TBS sesame seeds
1. First, on a warm skillet with no oil, toast the sesame seeds. Keep an eye on them, they'll suddenly start to brown and then are quick to burn in their own oil! Remove and set aside for topping. Turn off the heat on the stove until you are ready to cook up the pancakes.
2. Mix the dry ingredients in a bowl.
3. Add the wet ingredients, except the tahini and mix without overmixing.
4. Then stir in the tahini. Heat the stovetop to medium and add the sesame oil to the pan.
5. Cook each side about 4 minutes until golden. You'll know the first side is ready to be flipped when the bubbles appear and it starts to look drier.
Flip and repeat!
6. Top with a tsp of margarine and a sprinkle of sesame seeds while the next batch cooks.
Repeat for the next layer...
Quite yummy indeed!