Korean walnut pancakes with black sesame ice-cream

Black sesame ice-cream makes this dish, its nutty sweetness lifts the pancakes to another level.

  • 35 mins cooking
  • Serves 10
  • Print


Korean walnut pancakes with black sesame ice-cream
  • 2 litre (8 cups) vanilla ice-cream, softened
  • 1/4 teaspoon sesame oil
  • 1/4 cup (30g) black sesame seeds, toasted
  • 2 teaspoon (7g) dried yeast
  • 2 teaspoon caster (superfine) sugar
  • 1 1/2 cup (375ml) milk, lukewarm
  • 2 cup (300g) plain (all-purpose) flour
  • 1 cup (130g) glutinous rice flour
  • 1/2 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1/2 cup (110g) firmly packed brown sugar
  • 1/4 cup (30g) walnuts, chopped finely
  • 1 teaspoon ground cinnamon
  • extra vegetable oil, for shallow-frying


Korean walnut pancakes with black sesame ice-cream
  • 1
    To toast sesame seed. In a dry frying pan over medium heat, stirring for 2 minutes or until fragrant.
  • 2
    Beat ice-cream, sesame oil and sesame seeds in a large bowl with an electric mixer on low speed until just combined. Spoon into a 2.5-litre (10-cup) loaf tin. Cover, freeze for 4 hours or until firm.
  • 3
    Combine yeast, caster sugar and ½ cup of the milk in a small bowl, set aside in a warm place for 5 minutes or until foamy.
  • 4
    Combine flours and salt in a large bowl. Stir in vegetable oil, yeast mixture and remaining milk to form a sticky dough. Cover bowl with plastic wrap, set aside in a warm place for 40 minutes or until doubled in size.
  • 5
    Preheat oven to 100°C (80°C fan forced).
  • 6
    Combine brown sugar, walnuts and cinnamon in a small bowl.
  • 7
    Divide dough into 10 equal portions. Working with lightly oiled hands, flatten 1 dough portion in the palm of your hand. Place 1 tablespoon of the brown sugar mixture in the centre, pinch edges to enclose the filling, then flatten into a 10cm (4-inch) round. Repeat with remaining dough and sugar mixture.
  • 8
    Add enough vegetable oil to a deep medium frying pan to come 2cm (¾ inch) up the side, heat to 180°C (160°C fan forced) (or until a cube of bread turns golden in 10 seconds). Fry pancakes, in three batches, for 1 minute each side or until golden and cooked through. Drain on an oven tray lined with paper towel, keep warm in oven in between batches.
  • 9
    Serve hot pancakes with ice-cream.


Warn your guests when serving the pancakes, the brown sugar centre will be extremely hot. The ice-cream can be made 1 week ahead.

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