Sesame pancakes

Method

1. Put the self-raising flour into a bowl and gradually work in the water, mixing well until a soft dough forms. (You may not need all of the water.) Cover the bowl with a damp tea towel and put in a warm place to rise for one hour.

2. Preheat the oven to 200C/gas 6.

3. Put the sesame sauce into a bowl and add a dash of water to loosen to a soft butter consistency, then stir in the five spice and salt.

4. Heat the oil in a small pan, then pour over the plain flour and mix until well combined and smooth. Stir into the sesame mixture.

5. In a bowl, mix together the ham, carrot and spring onion. Season with a pinch of salt.

6. Take out the dough and roll out thinly on a floured work surface. Brush the dough with the sesame sauce, then roll the dough up into a roulade shape. Trim the edges, then cut into 15 small pieces and roll out into thin discs.

7. Pinch the ends together, then place a spoonful of the ham, carrot and spring onion mixture in the middle. Lift up two opposing edges and bring together to join in the middle. Turn the pancake over and press down to form a shape similar to an Eccles cake.

8. Brush the top of the pancake with egg yolk and press in the sesame seeds. Place onto a baking sheet and bake in the oven for 20 minutes, or until the pancakes are golden-brown and crisp.

Comments                        add a comment

Number 4 in the Method above containes mystery ingredients not listed.

Ingredients

200g self-raising flour, plus extra for dusting
100ml water
50ml sesame sauce
Chinese five spice, to taste
2 tsp Salt
50g Sesame seeds
50g finely chopped ham
50g finely grated Carrots
20g finely chopped spring onion
1 egg yolk, beaten

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Real Italian food for real food lovers
Competitions: great prizes up for grabs
Afternoon tea, curry cookery courses and more!