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Sesame Maize Pancakes


A great side for stew or curry. For a gluten free version, try replacing white flour with buckwheat flour. Thanks to Lee Watson.


100g white flour
100g gram flour
2 tsp bicarb
2 tblsp sesame oil
2 tsp tamari
360ml soya milk (unsweetened)
30g toasted sesame seeds
1 small tin sweetcorn (or a couple ears worth)
2 spring onions, finely sliced
Oil for frying


Sift together flours and bicarb. Separately, whisk together oil, milk and tamari. Fold dry and wet ingredients together. Stir in seeds, sweetcorn and onions. Set in fridge 20 minutes.
Heat frying pan over medium high heat. Add a bit of oil. Pour a few serving spoonfuls of batter into the hot pan, ensuring each pancake has enough space. Cook until one side is golden (~2min or less), then flip once (the second side will cook faster). Add more oil as needed, and repeat until all are cooked.


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