Think delicious black sesame paste stirred through fluffy pancake batter. Umm, yum! Or in the words of Natsuko Kuwahara's dog Kipple: “Geez, cutlery. How I long for fingers.”
- 1 egg, lightly beaten
- 4¾ tsp (¾ oz/20 g) granulated sugar
- pinch of salt
- 4 tsp (¾ oz/20 g) black sesame paste
- 4 tbsp heavy (double) cream
- 3½ tbsp milk
- ¾ cup (3½ oz/100 g) all-purpose (plain) flour
- 1 tsp baking powder
- whipped cream and blueberries, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a bowl, combine the egg, sugar, salt, sesame paste, cream and milk and mix well.
Sift the flour and baking powder into the egg mixture and whisk until smooth and thoroughly mixed.
Heat a little oil in a skillet or frying pan over medium heat. Reduce the heat to medium-low, then ladle in the batter, tilting the pan until the batter has evenly covered the bottom of the pan. Cook for 3–4 minutes until the edges start to turn gold, then flip over and cook for another 3 minutes, or until golden. Remove from the pan and keep warm. Repeat until all the batter is used. Serve with whipped cream and blueberries.
Recipe from Bread and a Dog by Kuwahara Natsuko, with photography by Kuwahara Natsuko (Phaidon Press, pbk, $19.95).
View our Readable feasts review and more recipes from the book here.