Black sesame crispy egg pancake recipe

Black sesame crispy egg pancake

At the long-awaited reunion with my classmates, I arrive brimming with warmth and enthusiasm, bearing a specially crafted delight – the Black Sesame Crispy Egg Pancake. This pancake boasts a crispy shell, a richly filled interior, and exudes a robust fragrance of black sesame—a savory treat I’m eager to share with everyone.

Each bite of this egg pancake carries the essence of fond memories from our past, a nostalgic reflection of cherished friendships, and the precious moments we’ve shared together. The sentiment behind this culinary creation isn’t merely captured in the intense aroma and crispy texture of the black sesame, but also encapsulates my sincere expression of camaraderie toward everyone.

I hope that this small culinary gesture evokes our shared memories, allowing us to relive the laughter and joyous times through its delightful flavors. May this Black Sesame Crispy Egg Pancake stand witness to our enduring friendship and bring forth sweet taste bud memories, making this gathering an affectionate and unforgettable occasion for us all.

Black sesame crispy egg pancake

Black sesame crispy egg pancake

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Cook Time 1 hour
Servings 5


  • 100 g Low-gluten flour
  • 2 egg
  • 50 g butter
  • 50 g sugar
  • 80 ml fresh milk
  • 20 g black sesame seeds


  • First, beat the eggs, add sugar gradually (3 times), beat with an electric egg beater until it becomes white and thick 2. Add butter (use Microwave until melted), stir until completely blended 3. Add fresh milk and mix well
  • Then add low-gluten flour through a sieve (3 times), mix well until there is no powder 2. Finally add black sesame seeds, mix well and let stand for 5 minutes
  • Preheat the electric oven for 2 minutes (until the red light comes on), apply a little oil on the baking sheet 2. Add 1 tsp (about 5-10 ml) put the batter into the mold (1 tsp for 1 piece; 3 pieces can be made at one time), cover (clamp and flatten the batter), bake for about 2.5-3 minutes (until the surface is golden), let cool


All ingredients must be thawed at room temperature in advance to avoid separation of egg mash and oil, which will affect the crispiness of the thin egg pancakes.
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