Improvised Sweet Sesame Pancakes
October 1, 2022  Print
Since my family loved my Improvised Scallion Pancakes made with dumpling wrappers, I decided to use the same method to make other types of pancakes. After some experimenting, I made a sweet version using a sesame mixture. These improvised sweet sesame pancakes (快手芝麻饼) turned out to be really good! They go especially well with coffee.
You can use either non-seasoned regular sesame or tahini sauce/paste. Black sesame paste works well too but is definitely not as photogenic. If you do not like the taste of sesame, you can try peanut butter or other creamy nut butters as the main sauce ingredient. Just make sure there is no added salt or sugar.
It can get a bit messy making the pancakes this way. Even more so than my scallion pancakes due to the nature of sesame sauce. If you do not like the feeling of greasy fingers, you can wear disposable gloves.
Preparation Time: 15 minutes
Total Time: 20 minutes
Servings: 10 small or 6 large sesame pancakes
- 10 small, store-bought dumpling wrappers or 6 large store-bought dumpling wrappers 1
- 1 tablespoon sesame or tahini sauce 2
- 1 tablespoon sugar
- 1 tablespoon + 2 tablespoons vegetable oil
- In a small bowl, add 1 tablespoon of tahini or sesame sauce, 1 tablespoon of sugar, and 1 tablespoon of vegetable oil, mixing thoroughly. In a separate small bowl, add 2 tablespoons of vegetable oil.
- On a large cutting board or working surface, lay down the 10 small dumpling wrappers or 6 large dumpling wrappers. Thoroughly brush both sides with vegetable oil.
- Use the same pastry brush to brush the tahini/sesame mixer on each of the dumpling wrappers, leaving the outer edge free from the mixture.
- Use both hands to roll each dumpling wrapper into a flat strip and press both ends gently. Then roll the strip again from one end to the other. See pictures. Repeat the same process for all the dumpling wrappers.
- Lift the rolled dumpling wrappers so the “inner flower” sides face upwards. Use your palm to gently press down to create a small disk. Use a rolling pin to roll out the disk into a small pancake, about the size of the original wrapper. Do not worry if things get messy and the sesame mixture leaks out. Repeat the same process to roll out all the pancakes.
- Heat a large non-stick or well seasoned skillet under medium-low heat. Brush some vegetable oil onto the surface. When the skillet is warm, add the sesame pancakes one by one without overlapping. Cook each side for 1 to 3 minutes or until both sides change to a light golden brown. Quickly transfer all the sesame pancakes to a plate to cool. Let stand for 2 minutes before consuming. Enjoy while warm!
- You can get these dumpling wrappers from any Asian grocery store these days. You can use either small or large dumpling wrappers as long as they are soft without any freezer burn.
- You can use non-seasoned sesame sauce, tahini sauce, or even black sesame paste. Creamy peanut butter and other types of creamy nut butter work well too.
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