I think I have a running theme of baking a lot of breakfast foods lately, but I suppose it’s not a bad thing because isn’t breakfast yummy any time of the day? My favorite is breakfast for dinner. Anyways, Chinese New Year is this coming Monday and I wanted to make something special to celebrate the holiday and luckily, my slight mess up on a recipe turned out to be great because it created these delicious Ginger Sesame Pancakes.
Ginger and sesame seeds are used in so many Asian cuisines that it just seemed to fall in line with my plans of creating something new to enjoy while welcoming the Lunar New Year. These pancakes are made with egg whites and does not include any ingredients to help with rising so you can expect them to be flatter and denser than the typical American pancake. The ginger gives it a subtle zing while I think the sesame seeds makes the entire dish. It provides a slight nuttiness and crunch that is needed to add interest in every bite.
Because this pancake is so different, I tried multiple syrups to see which one I liked best and honestly, every syrup I tried – maple, blueberry, strawberry – added a different yummy element, so the conclusion: I liked them all. So use your favorite syrup with a plate of these Ginger Sesame Pancakes, but before you do, try a pancake with no syrup so you can enjoy the delicious flavors of this treat.
- 3 egg whites
- 3/4 cup sugar
- 1/2 cup unsalted butter, melted and cooled
- 1/2 tsp vanilla extract
- 4 tbsp water
- 1 tsp ground ginger
- 1 cup all-purpose flour
- 2 tbsp sesame seeds, plus extra for sprinkling
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper; set aside.
- In a mixing bowl, whip the egg whites and sugar on high until it is thick like gravy, about 3 minutes.
- Change the speed to low and add the butter, vanilla, water, ginger and flour one at a time making sure to mix well after each addition. When the ingredients are incorporated, stir in the sesame seeds. The mixture will look like a really thick pancake batter.
- Using a cookie scoop or tablespoon, scoop the batter onto the prepared baking sheet and leave 4 inches between each scoop for the batter to spread while baking. Sprinkle the tops of each with additional sesame seeds, and bake for 8 minutes or until the edges are slightly brown.
- Serve warm with your favorite syrup.