Black Sesame Coconut Pancakes
June 26, 2019
Since my last two posts were both savory, I’ll be starting off this week on a sweeter note! Unfortunately, I decided to leave all of my baking equipment back in Ithaca for travel load reasons, which means a lot of the baking I can do here in the city is quite limited. Honestly, if it weren’t for my homemade budget backdrops and the perfect natural light that flows into my room every morning, I’m not sure when I would have re-vamped Brad & Butter again. However, that being said, no equipment doesn’t mean no dessert. At least not in my world.
There’s nothing like waking up in the morning to a stack of pancakes doused in syrup and butter…said someone that’s not me because I’d much rather be snacking on these pan-fried black sesame coconut pancakes that are crispy, chewy, nutty, and just a-mah-zing. The technique for these guys are pretty much the exact same as the one used to make scallion pancakes. Instead of stuffing them with scallions and garlic, I took to another classic ingredient in Asian cuisine: black sesame. These pancakes are inspired by Korean Hottoeok — a popular street food pancake stuffed with cinnamon, nuts, and sugar. Not wanting to wait so long for dessert, obviously, I swapped out the traditional dough for an enriched dough without yeast.
These are perfect in the morning for breakfast or during the afternoon as a quick snack and are pretty easy to make. Sure, you might end up with some pretty sticky hands (she’s a sticky dough!!), but in the end it’s all part of the fun. Give it a go and let me know how you like it in the comments below!
Flaky Black Sesame Coconut Pancakes
Brad & Butter | Jun 25, 2019
Ingredients (makes 8 pancakes)
- 2.5 - 3 cups all-purpose flour
- 1 cup whole milk
- 1 tbsp. coconut oil
- 2 tbsp. granulated sugar
- 1/2 tsp. salt
- 1/4 cup black sesame seeds
- 1/4 cup dark brown sugar
- 1/4 cup coconut flakes
- 8 tbsp. vegetable oil
- Place milk in a saucepot and bring to a boil. Combine 2.5 cups of flour and salt in a mixing bowl. Make a well in the center and add the milk and coconut oil. Mix until incorporated and a dough begins to form.
- Tip the dough out onto a lightly floured surface and knead until smooth, approximately 5-7 minutes. The dough will be extremely sticky so add extra flour as necessary. Once the dough is smooth enough the handle, shape it into a ball, apply a thin layer of vegetable oil over the surface, cover with plastic wrap, and let rest fOr one hour at room temperature.
- Toast the sesame seeds and coconut flakes in a pan until fragrant and slightly browned. Mix with the brown sugar and set aside.
- Once the dough has rested, divide into 8 equal pieces. Working one at a time, roll out each piece of dough on a lightly oiled surface into a very thin rectangle (you should almost be able to see the your work surface through your dough). Brush lightly with more coconut oil and sprinkle with about 0.5 tbsp of the sugar mixture.
- Starting with the longer end facing you, roll the dough away from yourself to form a small, thin coil. Roll the coil sideways into itself like a cinnamon roll. Set aside on a lightly oiled baking sheet covered with plastic wrap and repeat with the remaining dough. Press & roll the coiled dough into a circle on a lightly oiled surface until about 13cm in diameter. Repeat with remaining dough, making sure to cover each in plastic wrap to prevent the dough from drying out. Rest the dough for 15 minutes at room temperature.
- Heat 1 tbsp. of neutral oil in a pan and pan-fry the dough, one at a time, until golden-brown and flaky -- approximately 4-5 minutes. Flip and cook for another 4-5 minutes. Transfer to a wire rack to cool. Repeat with the remaining dough.