It’s me again on another Sunday morning! You know, I think I just might do this every Sunday. I seem to really enjoy posting/sharing my Sunday breakfast/brunch. Can you tell I like breakfast already? I NEVER ever skip breakfast! No sir-ree.
Err. It’s probably noon where you are. Or afternoon. Or night. Depends on when and where you read this. Well as I type, here in California, it’s still morning. Late Sunday morning to be more precise.
& It’s such a beautiful morning, slightly warmer even, and sunny! I love it. It’s a little burst of spring in January.
So I woke up extra early and perhaps extra hungry this morning. Which led me to make these Ginger Sesame Pancakes. I wanted something Asian-inspired, sort of. So I found this recipe at Baked by Joanna. I didn’t change anything except that I halved the recipe. I ended up with just 10.
These pancakes are… hmmm, a little misleading. Why? Because you bake them in the oven.
Also, they’re small and they are pretty much like a cookie except you dip it in syrup.
But they’re cute and the batter is so fluffy I was so very tempted to take a lick. But I didn’t, don’t worry.
These pancake/cookies are so soft and slightly, just slightly crisp at the edges. They have a nice vanilla-flavored and buttery taste. The ginger is perfectly balanced, you can definitely taste it but it’s not at all overpowering. The sesame seeds give it a little mild crunch and unique flavor that I love about sesame seeds. Oh! I’m in love! Seriously. I am so upset because I didn’t make more.
So that’s my breakfast today. I had 3 of these with a cup of coffee, and then another coffee to make up for waking up so extra darn early! Make that four! Four cookies.. pancakes. hah!
Ginger Sesame Pancakes
|Cook time||8 minutes|
- 1/4 cup unsalted butter (melted and cooled slightly)
- 3/8 cups sugar
- 1/4 teaspoon vanilla
- 2.5 tablespoons water
- 1/2 teaspoon ground ginger
- 1/2 cup all-purpose flour
- 1 tablespoon sesame seeds
Very slightly adapted from Baked by Joanna.
|Preheat oven to 375F. Line a cookie sheet with parchment paper.|
|Whip egg white and sugar on high speed until it thickens.|
|Change mixer speed to low and slowly add the butter, incorporating well. Then add the vanilla and mix in well. Add the water and combine. Add the ginger and combine. Then gradually mix in the flour. Finally with a spoon stir in the sesame seeds.|
|Drop tablespoonfuls of batter onto cookie sheet. Sprinkle with sesame seeds. And bake for 8 minutes or until just very slightly brown at the edges.|
|Serve with your favorite syrup or honey.|