Ingredients
Scale
- 1 cup all-purpose flour
- 2 tbsp sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 3/4 cup milk
- 2 tbsp melted butter
- 2 tbsp finely chopped scallions
- 1 tbsp sesame seeds
- Maple syrup or honey for serving
Instructions
- Whisk flour, sugar, baking powder, and salt in a bowl.
- Whisk together egg, milk, and melted butter in another bowl.
- Combine wet and dry ingredients until just blended; fold in scallions and sesame seeds.
- Heat a nonstick skillet over medium; drop spoonfuls of batter and cook until bubbles form, flip and cook until golden.
- Serve warm with a drizzle of maple syrup.
Notes
- Make batter 30 minutes ahead for lighter pancakes.
- For vegan option, use flax egg and plant-based milk.
- Omit sesame if allergic.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Method: Pan-Fry
- Cuisine: Fusion, Asian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pancake
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
