# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1½ teaspoons baking powder
04 - ¼ teaspoon salt
→ Black Sesame Paste
05 - ¼ cup black sesame seeds
06 - 2 tablespoons honey or maple syrup
07 - 1 tablespoon warm water
→ Wet Ingredients
08 - 1 cup whole milk or plant-based milk
09 - 1 large egg
10 - 2 tablespoons unsalted butter, melted
11 - 1 teaspoon vanilla extract
→ For Serving
12 - Maple syrup or honey
13 - Toasted black sesame seeds, optional
14 - Fresh berries, optional
15 - Whipped cream, optional
# Method:
01 - Toast black sesame seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Cool slightly, then grind to fine powder using spice grinder or food processor. Mix with honey and warm water until thick paste forms.
02 - In large bowl, whisk together flour, sugar, baking powder, and salt.
03 - In separate bowl, whisk together milk, egg, melted butter, and vanilla extract.
04 - Add wet ingredients to dry ingredients. Stir gently until just combined, avoiding overmixing.
05 - Fold in black sesame paste until evenly distributed throughout batter. Batter will be thick with visible sesame streaks.
06 - Heat non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
07 - Pour approximately ¼ cup batter per pancake onto skillet. Cook 2 to 3 minutes until bubbles form on surface and edges appear set.
08 - Flip pancakes and cook 1 to 2 minutes more until golden brown and fully cooked through. Repeat with remaining batter.
09 - Serve pancakes warm topped with syrup, toasted black sesame seeds, and optional fresh berries or whipped cream.
