I love this Chian twist to my all-American pancake breakfast! I came across the recipe in a Greek food blog called PanDora's Kitchen. Dora started her blog originally to keep her favorite recipes with her electronically, making it easier to share them with friends. She has a special weakness for brunch and sweets (I can relate!) and loves bringing kids into cooking. She also is an accomplished food stylist and photographer and works in Greece on kitchen management and menu consulting.
What drew me to PanDora's Pancakes was that they illustrated perfectly the healthy approach Greeks have to sweets and indulgent food - there's nothing wrong with a little treat now and then, they just try to make sure it's pure and natural. Dora tops her pancakes with protein-rich tahini and one of Citrus' Orange Slices with Cinnamon. Their simple syrup of sugar, water, and lemon juice (no high-fructose syrups here!) give a nice balance to the tahini.
You can use your own favorite pancake recipe but I thought you'd like to see a Greek take on our favorite American brunch - enjoy!
For your batter:
3 1/2 tbsp of butter
1 1/2 cups of milk
3 tbsp sugar
2 tsp baking powder
1 tsp vanilla
2 cups of flour
For your topping:
Tahini (sesame spread - blend well if the oil has separated!)
Pasteli sesame bars, broken up into pieces (you can find these in Greek or Middle Eastern stores)
Mix your batter and fry up your pancakes in either shortening or butter, as you prefer. Top with spoonfuls of tahini and a slice of orange with its syrup, crumbling the sesame bars on top.
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