These pancakes are easy and are great to serve with dips, as a wrap or as a base for scrambled egg, avocado, marinated artichokes and cherry tomatoes as we did this evening for a quick dinner (yes dinner). When making these my preference is to keep them a little thicker when rolling out. I think it makes for a nicer end result especially when serving with dips.
Sesame and Thyme Pancakes
Makes approx 20
250g white spelt flour
200 - 250ml boiling water
1/4 tspn salt
2 tblspns sesame oil
black sesame seeds
bunch of thyme (leaves removed from sprig)
Sift the flour into a bowl and gradually mix in the water until a smooth dough forms
Turn dough out onto a lightly floured bench and knead for 2 - 3 mins
Return the dough to a bowl, cover with plastic wrap and allow to rest for 30 mins
Divide the dough into roughly 20 portions and roll into balls
Roll 2 balls out a little and brush one lightly with sesame oil
Sprinkle thyme and black sesame seeds onto the oiled pancake
Top with the other flattened pancake
Roll the double pancake out to a 12 - 15 cm round (depends on your preference of thickness)
Repeat with the remaining balls
Heat a frying pan over medium heat
Cook the pancakes one at a time for 1 - 2 mins on each side until firm and some colouring is visible
Stack the cooked pancakes on a plate, covering them with foil whilst you cook the remaining
Keep warm in a low oven or keep in an airtight container until ready to use.
Reheat before serving.
Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.
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