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1
In a small dry skillet, toast the sesame seeds over moderate heat until fragrant, about 1 minute.
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2
Transfer to a plate to cool.
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3
In a bowl, whisk the milk, flour, egg and salt until smooth.
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4
Cover and let stand at room temperature for 30 minutes.
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5
Stir in the scallion, sesame oil and sesame seeds.
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6
Coat a 6- or 7-inch nonstick skillet with vegetable spray and warm over moderately high heat.
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7
Add 2 tablespoons of the batter and gently swirl to coat the bottom of the pan.
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8
Cook until golden around the edges, about 45 seconds.
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9
Flip carefully and cook until set, about 30 seconds longer.
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10
Transfer to a plate and continue making pancakes.
