Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Black Sesame Rice Pancakes

Servings: 12

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• soy milk (300 ml)
• apple cider vinegar (30 ml)
• rice flour (130 g)
• black sesame seeds (35 g)
• salt (1.25 g)

Directions

• Measure 300 ml (1 1/4 cups) of soy milk, add 30 ml (2 tbsp) of apple cider vinegar. Let sit for 5 minutes.
• Heat 35 g (1/4 cup) of black sesame seeds, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle or immersion blender.
• Mix the soured soy milk with 5 ml (1 tsp) of vanilla extract and the ground black sesame seeds. Blend until you get a smooth grey liquid.
• In another bowl, mix 130 g (1 cup) of rice flour, 1.25 g (1/4 tsp) of salt together.
• Pour wet ingredients into the dry ones, and mix until smooth. Make it as lump-free as you can.
• Heat up non-stick pan at medium heat, add 15 ml (1 tbsp) of canola oil. Spoon about 60 ml (1/4 cup) of batter into the pan. Flip once the bottoms have browned, and little bubbles appear at the top.
• Repeat for the rest of the pancake mix.

Nutrition Data (Per Serving)