These pancakes are inspired by dumplings I once tried my hand at (and failed miserably). These guys are much easier – no messy filling to contend with, and even better, become a pancake hybrid when fried in sesame oil. Perfect as an appetiser with friends, or as a quick dinner after work.
- 125g buckwheat flour
- 1 tbsp black sesame seeds
- ½ tsp sea salt
- 1 free-range egg
- 150ml milk
- 1 tsp sesame oil
- Fresh chilli
- Mint leaves
- Ponzu or soy dipping sauce
- Chilli flakes
- In a bowl, combine buckwheat flour with sesame seeds and salt.
- Crack the egg into the centre and stir, adding the milk a bit at a time until the mixture is that of thick pancake batter. Add a little water if the mixture is too thick.
- Heat a pan with water until it reaches a slow boil, then drop in tablespoons of the batter. It will remain largely intact and form a disk (a bit like poaching an egg). Depending on the size of the pan you can be cooking several at once.
- When the mini pancakes rise to the top a few minutes later, use a slotted spoon to remove them and drain on a paper towel. Repeat until the batter is used up.
- Now heat the sesame oil in a frying pan and add the pancakes, browning on both sides.
- Serve hot, garnished with chilli and mint, along with your favourite dipping sauce.