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Sesame-and-peanut pancakes with Earl Grey syrup

Recipe from: 8/1/2007 12:00:00 AM

Ingredients 12
Servings 8
Time 20


  • 250
    unsalted peanuts, finely chopped
  • 45
    sesame seeds
  • 45
    desiccated coconut
  • 300
  • 2
    extra-large eggs
  • 440
    cake flour
  • 25
    baking powder
  • 250
  • 30
    peanut- or sunflower oil
  • 500
    strong-brewed Earl Grey tea, cooled
  • 5
    orange zest, grated
  • vanilla ice cream or whipped cream to serve


1. Toast the peanuts, the sesame seeds and coconut in a dry frying pan over high heat while continuously stirring, until golden. Remove from the pan, mix in 25ml sugar, and set aside.
2. Beat the eggs and 25ml sugar in a mixing bowl until frothy. Sift in the flour and baking powder, then fold into the sugar mixture. Add the milk and oil. Stir well to combine. Add a pinch of salt, then gradually whisk in half the tea to make a thin batter.
3. Heat a nonstick frying pan over medium heat. Once hot, grease with a little oil and spoon in some batter. When the batter starts to set, sprinkle a spoonful of the peanut mixture on top. Cover the pan and continue to cook for a further two minutes. Remove the pancake from the pan and fold it in half. Repeat with the remaining batter and filling. Reheat in the microwave before serving.
4. In a saucepan, heat the remaining sugar with the tea and the orange zest. Bring to the boil. Simmer for five to 10 minutes until reduced and thickened. Drizzle over the pancakes and serve with either a scoop of vanilla ice cream or a dollop of whipped cream.

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