Japanese pancakes with sesame and honey Recipe
These are fluffy pancakes inspired by Japanese “hotcakes”, but with sesame and honey added to the batter. They’re thicker than traditional crêpes and are more like small breakfast pancakes. Perfect for a lazy weekend when you want something sweet but not too heavy.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
3
Ingredients
- wheat flour - 180 g
- baking powder - 2 teaspoons
- sugar - 2 tablespoons
- egg - 1 piece
- milk - 220 ml
- honey - 2 tablespoons
- sesame seeds - 2 tablespoons
- vegetable oil - 1 tablespoon
- vegetable oil - 1 tablespoon
- salt - 0.25 teaspoon
- honey - 2 tablespoons
Main Ingredient:
wheat flour
Preparation
- In a bowl, mix the flour, baking powder, sugar, salt and sesame seeds. If you want the sesame flavour to be more pronounced, you can lightly toast the seeds in a dry pan for 2–3 minutes until they smell nutty.
- In another bowl, whisk the egg with the milk, honey and 1 tablespoon of oil until well combined.
- Pour the wet ingredients into the dry and gently mix with a spoon or whisk just until combined. Do not overmix – if there are small lumps, that’s fine; this helps keep the pancakes fluffy.
- Let the batter rest for 5 minutes so the baking powder can start working and the flour absorbs the liquid. In the meantime, heat a non-stick pan over medium heat and lightly grease it with oil.
- Pour about 2 tablespoons of batter per pancake onto the hot pan, forming rounds about 8–10 cm in diameter. Cook for 2–3 minutes, until small bubbles appear on the surface and the edges start to set slightly.
- Flip the pancakes and cook for another 1.5–2 minutes, until golden. If they brown too quickly, lower the heat so the centres have time to cook through.
- Transfer the cooked pancakes to a plate and cover loosely with foil or another plate so they don’t cool down too quickly. Repeat until you’ve used all the batter.
- Serve the pancakes warm, drizzled with honey and topped with fresh fruit or natural yogurt.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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