Saturday, May 14, 2011
Sesame and Thyme Pancakes
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.
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wow Those pancakes look so GOOD!! I love that you used thyme in them. Must have tasted heavenly! Excellent photography too.
ReplyDeleteI love love this recipe and will definitely have to try these pancakes. They look incredibly delicious!
ReplyDeleteThey look wonderful! I always have so much thyme in my garden, now I have a great use for it!
ReplyDeleteThese look great! I always have an abundance of thyme in the garden and I'd love to use these with dips! Yummy!
ReplyDeletehttp://www.weknowstuff.us.com/
Mmm these look delicious! The only pancakes I've ever made have been the runny batter, pour-in-the-skillet variety. It sounds like a wonderful flavor combination too. How long will these keep, or can you freeze them for later?
ReplyDeleteP.S. You take such gorgeous photographs! Amazing depth of field, and such pretty light and composition.
Hi foods for the soul
ReplyDeleteI would think that these are best eaten the same day and I am sure they would freeze ok as well. They didn't last that long in our household but I should make a batch to try as they would be handy to have on hand to just pull from the freezer and reheat without a doubt.
Thanks for your comment.
This reminds me of my roti - Indian flat bread. I also make it with spelt flour :) Love the addition of sesame seeds and herbs - yummo!
ReplyDeleteoh these are adorable and I'm sure they taste delicious!!!
ReplyDeleteOh my, I've never seen pancakes like those! They look delicious.
ReplyDeleteIt was good to talk with you today. This recipe looks so good! I will send this to my mother because she just bought some spelt flour.
ReplyDeletexo, robin
I'm such a fan of flatbreads, period. Roti, naan, brick oven-style thin crust pizza, Chinese scallion pancakes, if it's flat and bread chances are I'll like it. I've never thought of adding seeds and herbs though - genius. I can imagine the sesame seeds getting a little toasty, yum! I can't wait to try this recipe.
ReplyDeleteDude.. I am not much into reading, but somehow I got to read lots of articles on your blog. Its amazing how interesting it is for me to visit you very often. -
ReplyDeletehappy baby rice cakes