Black-Sesame Coconut Pancakes with Citrus Yogurt

Ingredients

Pancakes

• ¼ cup (35 g) black sesame seeds
• 1 cup (125 g) all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ¼ tsp fine salt
• 1 large egg
• ¾ cup canned unsweetened coconut milk, stirred
• ¼ cup whole milk
• 2 tbsp neutral oil, divided

Finish

• 1 cup plain Greek yogurt
• 1 tbsp honey
• ½ tsp finely grated orange zest
• 2 oranges, peeled and cut into membrane-free segments
• ¼ cup unsweetened coconut flakes

Equipment

Nonstick skillet, spice grinder or mini processor, mixing bowls

Allergens and ingredient notes: Wheat, egg, milk, sesame. Coconut is present.

Step by step

1. In a dry skillet over medium-low heat toast black sesame 2–3 minutes until fragrant, then cool. Grind finely in short pulses; stop before the seeds turn into a paste. Toast coconut flakes in the same dry skillet 1–2 minutes until pale golden, transfer and cool.
2. Mix ground sesame, flour, sugar, baking powder and salt. Whisk egg, coconut milk, whole milk and 1 tbsp oil separately. Fold wet into dry just until combined. Rest 5 minutes; batter should pour slowly.
3. Heat the skillet over medium-low and brush with a little of the remaining oil. Divide the batter into twelve equal portions, about 3 tbsp each; make twelve pancakes across batches. Cook 2–3 minutes until bubbles form and edges set, then flip for 1–2 minutes until cooked through. Use all measured oil across batches.
4. Mix yogurt with honey and orange zest. Serve three pancakes per person with one-quarter of the yogurt, orange segments and toasted coconut. No extra syrup is needed to achieve the described finish.

The Devotti twist: Freshly ground black sesame flavors and naturally colors the pancakes, with citrus yogurt replacing heavy frosting.

Make ahead and storage

Refrigerate pancakes, yogurt and orange separately within 2 hours; use within 3 days. Reheat pancakes to 165°F (74°C). Keep toasted coconut dry and add at serving.