Ingredients
- 185 g (6 1/2 oz/1 1/2 cups) self-raising flour
- 50 g (1 3/4 oz/ 1/3 cup) sesame seeds, toasted
- 2 teaspoons finely grated orange zest
- 2 eggs
- 2 teaspoons sesame oil
- 250 ml (9 fl oz/1 cup) milk
- 80 ml (2 1/2 fl oz/ 1/3 cup) orange juice
- butter or oil, for greasing
- 200 g (7 oz/heaped 3/4 cup) cream cheese
- 2 tablespoons chopped coriander (cilantro) leaves
- 125 g (4 1/2 oz/3/4 cup) finely chopped sun-dried tomatoes
Method
1. Sift the flour and a pinch of sea salt into a bowl. Stir in the sesame seeds and orange zest and make a well in the centre. Whisk together the eggs, sesame oil, milk and orange juice, then gradually whisk into the well in the flour, using a fork. Mix to form a smooth batter, then cover and leave to stand for 15 minutes.
2. Heat a frying pan and brush lightly with melted butter or oil. Pour 80 ml (2 1/2 fl oz/ 1/3 cup) batter into the pan and cook over medium heat for 3-4 minutes, or until bubbles appear on the surface. Turn and cook the other side. Transfer to a plate and cover with a tea towel (dish towel) while cooking the remaining batter.
3. Working in multiples of three, use biscuit (cookie) cutters to cut out various shapes from the pancakes (you will be sandwiching three of each shape together, so make sure you have the right number of each).
4. Mix together the cream cheese and coriander and use the mixture to sandwich together three pancake shapes. Garnish with the sun-dried tomato.
