photo by Baby Kato
- Ready In:
- In a bowl, combine flour, baking powder, baking soda, salt, egg, eggnog, vanilla, and sesame oil.
- Beat until smooth.
- Using oil as needed to grease, pour batter by 1/4 cup and cook on a 375°F griddle.
- Flip to brown slightly on other side.
- Serve with maple syrup.
Questions & Replies
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I'm not sure what the writer of this recipe wanted with the sesame oil. It overpowers the entire pancake and it tasted like Asian eggnog pancakes. You could barely taste the eggnog. I think if you omit the sesame oil there is a good chance these would taste great. They are a heavier pancake and if you like that sort of thing than these are good without sesame oil.
Annacia these pancakes are wonderful, light, fluffy and chewy, with just a hint of eggnog. I made my own eggnog, it worked great in the recipe. I also used the sesame oil option and I added 1/2 cup of milk to the pancake mixture to thin it out a bit, (personal preference only) These are some of the best pancakes I have ever tried. The flavour from the sesame oil and eggnog really take this to another dimension...although, next time I make them, I will use a little less oil, it was the strongest flavor....I heated up the maple syrup and really enjoyed the way, it totally covered and glazed the pancakes. Kudos to you my friend for another great pancake recipe.
A very tasty way to start the Holiday weekend, made using homemade eggnog and the walnut oil (highly recommend) suggest in the header instead of the sesame oil. I cut the recipe in half and had plenty for DH and myself, the batter was I bit thick which is ok with us because we like our pancakes to be a bit on the thick side. Thanks for the post.
These were very tasty. I must say I doubled the recipe since it said that it serves 2-4. I ended up with way too much, so I think the recipe actually serves 5. I added a whole lot of milk at the end to thin out the batter. As other reviewers said, you do have to cook them on a low temp or they brown super fast. Halfway through I added some cinnamon and nutmeg to the batter, too, for extra flavor. YUMMY!