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Japanese Sesame Pancakes

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

To serve:

  • Fresh chilli
  • Mint leaves
  • Ponzu or soy dipping sauce
  • Chilli flakes


  1. In a bowl, combine buckwheat flour with sesame seeds and salt.
  2. 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.
  3. 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.
  4. 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.
  5. Now heat the sesame oil in a frying pan and add the pancakes, browning on both sides.
  6. Serve hot, garnished with chilli and mint, along with your favourite dipping sauce.

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Japanese Sesame Pancakes

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Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also works as a commercial food photographer and stylist, is studying a Bachelor of Health Science in Nutrition and Dietetics, and is the author of two cookbooks: Love Move Eat (Bauer Media, 2017) and Meal Prep Plan (Murdoch, 2019).

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