NUT AND SESAME SEED STUFFED PANCAKES

Nut and Sesame Seed Stuffed Pancakes image

Provided by Reem Kassis

Yield Makes 12 pancakes

Number Of Ingredients 16

2 cups (10 oz. or 300g) all-purpose flour
½ cup (2 oz. or 60g) sweet rice flour
2 tsp. instant yeast
1 Tbsp. sugar
1 tsp. salt
1 Tbsp. vegetable oil
1 cup (8 fl. oz. or 250ml) whole milk or non-dairy milk, warmed
1 cup (3 oz. or 100 g) mixed nuts (any combination of pine nuts, slivered almonds, pistachios, walnuts, pecans, or peanuts), lightly toasted
2 Tbsp. unhulled sesame seeds, lightly toasted
¼ cup (1 oz. or 50 g) granulated sugar
1 Tbsp. tahini
1 Tbsp. date molasses, grape molasses, maple syrup, or honey
1 tsp. rose water
¼ tsp. ground cinnamon
Pinch of salt
Vegetable oil, for shaping and frying

Steps:

Make the dough: In a large bowl, combine both flours, the yeast, sugar, salt, oil, warm milk, and ¼ cup (2 fl oz. or 60 ml) water. Knead or mix with a spatula until everything comes together in a sticky dough. Cover and set aside to rise until doubled in size, 1-2 hours.
Meanwhile, make the filling: In a food processor, combine the nuts and sesame seeds and pulse until coarsely chopped. Transfer to a small bowl, add the granulated sugar, brown sugar, tahini, date molasses, rose water, cinnamon, and salt and mix until everything comes together in a coarse paste.
Oil your hands and divide the dough into 12 equal portions (about the size of golf balls) and place on an oiled tray. One at a time, flatten each ball until it's slightly larger than your palm and spoon a generous tablespoon of the filling into the center. Bring the edges together to seal each parcel into a ball.
Pour a very thin layer of vegetable oil into a large frying pan and place over medium heat. When hot, place one ball and flatten it to a wide disc with an oiled spatula. Repeat until the pan is full. Cook until the bottom is golden brown, about 1 minute, then flip and continue to cook until the other side is a golden brown as well. Remove from the heat and serve while still warm.