Sesame Pancake

Mix flour, baking powder, and yeast evenly, then form a 'powder wall' and add water.

Knead into a smooth dough, cover with a damp cloth, and let rise for 15-20 minutes.

Mix sesame paste, Sichuan pepper salt, and vegetable oil evenly and set aside.

Mix 30ml of water with 10ml of soy sauce to make soy sauce water. Lightly crush sesame seeds with a rolling pin and set aside.

Brush a small amount of oil on the counter (to prevent sticking, not included in the ingredient list). Roll out the risen dough into a rectangular sheet about 0.5cm thick.

Spread the prepared sesame paste evenly on the sheet.

Start rolling the dough from one edge, stretching it as you roll inward.

Pinch the edges of the rolled dough to seal.

Cut the rolled dough into equal pieces (about 15), cover with a plastic bag, and let rise for 15 minutes.

Pinch the edges of each dough piece inward, place the seam side down.

Take a piece of dough, dip the smooth side in soy sauce water, then dip it in sesame seeds.

Flatten the dough with a rolling pin.

Heat a flat pan over low heat (no oil). Grill the sesame-covered side of the dough for about 3 minutes.

Flip to the other side and grill for another 3 minutes, then remove.

Preheat the oven to 180°C (350°F). Place the grilled pancakes into the oven and bake for 10-15 minutes until the surface turns golden. Then it’s ready.