Rice And Sesame Pancakes Recipe

Name: Rice And Sesame Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups / 6 3/4 oz all-purpose (or whole wheat pastry) flour; 1 tablespoon baking powder; 1 teaspoon brown sugar; 1/2 teaspoon fine grain sea salt; 2 1/2 tablespoons toasted sesame seeds; zest of one lemon; 1/4 teaspoon toasted ground cumin; 1/4 teaspoon ground cayenne; 1 sheet nori, toasted (carefully) over burner until crunchy; 2 large eggs; 2 cups / 480 ml milk; 1/4 cup unsalted butter, just-melted; 1/8 tsp toasted sesame oil (optional); 2 cups / 10 oz cooked brown rice, not hot

Servings: persons

1 1/2 cups / 6 3/4 oz all-purpose (or whole wheat pastry) flour
1 tablespoon baking powder
1 teaspoon brown sugar
1/2 teaspoon fine grain sea salt
2 1/2 tablespoons toasted sesame seeds
zest of one lemon
1/4 teaspoon toasted ground cumin
1/4 teaspoon ground cayenne
1 sheet nori, toasted (carefully) over burner until crunchy
2 large eggs
2 cups / 480 ml milk
1/4 cup unsalted butter, just-melted
1/8 tsp toasted sesame oil (optional)
2 cups / 10 oz cooked brown rice, not hot

1
In a large bowl combine the flour, baking powder, brown sugar, salt, sesame seeds, lemon zest, cumin, and cayenne. Crumble the nori into tiny flecks into the bowl with your hands. Stir until the ingredients are evenly distributed.
2
In a separate bowl, whisk together the eggs, milk, butter, and sesame oil. Pour the wet ingredients over the dry, and stir a few times with a fork to start bringing the ingredients together. At this point add the rice, and stir until the batter is just combined. Try to avoid over mixing.
3
Heat a griddle until medium-hot, and brush with a bit of butter or oil. If a drop of water dances across the surface, you're in the ballpark. Pour 1/4 to 1/3 cup at a time onto the griddle. Cook until the bottoms are deep golden and the tops have set a bit, then use a spatula to flip the pancakes. Cook the other side until golden and cooked through. Repeat with remaining batter.
4
Recipe adapted by Greg Massa from The Pancake Handbook: Specialties from Bette's Oceanview Diner, then adapted another generation by me.

809

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups / 6 3/4 oz all-purpose (or whole wheat pastry) flour, 1 tablespoon baking powder, 1 teaspoon brown sugar, 1/2 teaspoon fine grain sea salt, and more.

Yes, Rice And Sesame Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rice And Sesame Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions