The quick tahini-maple syrup in this recipe brings out the sesame flavor in these unique buttermilk flapjacks.
Servings: 10 - 12 pancakes
- For the syrup
- 1/4 cup pure maple syrup
- 1 teaspoon tahini (sesame paste)
- For the pancakes
- 1 cup flour
- 1/4 cup sesame seeds, toasted, plus more for garnish (see NOTE)
- 1 tablespoon cornmeal, preferably medium-grind
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg
- 1 cup plus 1 tablespoon low-fat buttermilk
- 2 teaspoons unsalted butter, melted and slightly cooled
- 1 tablespoon tahini
For the syrup: Whisk together the maple syrup and tahini in a small bowl. If desired, pass through a fine-mesh strainer to reduce cloudiness; the syrup will be slightly cloudy. (Feel free to make extra syrup, using 1 teaspoon tahini for each 1/4 cup maple syrup.)
For the pancakes: Whisk together the flour, sesame seeds, cornmeal, baking soda and salt in a medium bowl.
Whisk together the egg, buttermilk, melted butter and tahini in a separate bowl. Add to the flour mixture, whisking lightly to combine. Use a rubber spatula to scrape the bottom of the bowl so the ingredients are thoroughly incorporated; do not overmix.
Heat a cast-iron griddle or well-seasoned cast-iron skillet over medium-high heat until it is hot enough that water drops on it immediately sizzle and evaporate. Coat with nonstick cooking oil spray.
Use a 2-inch scoop to create pancakes on the hot griddle or skillet. Cook for 2 to 3 minutes per side, until golden brown and cooked through.
Serve hot with butter and the syrup; sprinkle with additional toasted sesame seeds.
NOTE: Toast the sesame seeds in a dry skillet over medium heat for 3 to 5 minutes, stirring or shaking them frequently, just until fragrant and lightly browned.
Adapted from Silicon Valley food writer-blogger Cheryl Sternman Rule.
Tested by Monica Bhide.
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