| Ingredient | Method |
| 120g all-purpose flour 1 tbsp roasted black sesame 1 tsp baking powder 1 pinch of salt 30g sugar 0.5 tsp baking soda 1 AA egg, beaten, appr 62g without shell 20g butter, melted and cooled 60g Shan Yau, sliced 110ml soya/milk butter for frying topping: maple syrup blueberries | 1. Put the dry ingredient in a mixing bowl, and put all the wet ingredients into a blender and blitz. Pour the wet ingredients over the dry ingredient and mix well. 2. Leave the batter for 15-20 minutes before cook. 3. Wipe excess butter from non-stick frying pan for the first time only. Pour pancakes onto non-stick frying pan. Cook about 1-2 minutes on medium heat or until pancake starts to bubble on top, then flip to other side and cook until other side is golden. If bubbles haven’t formed, it is not time to flip. May leftovers freeze well for a microwave breakfast in minutes! *makes 6-7 pancakes |
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