Ingredients

350g soybean residue (Pic1)
100g sugar
125g butter
2 Tbsp black sesame seeds
6 Tbsp white sesame seeds
135g corn flour
120g all-purpose flour or bread flour
550g water

1. In a mixing bowl, combine soybean residue, corn flour, flour, sugar, white sesame seeds and black sesame seeds.

2. Melt butter in a pot over heat and add into (1) (Pic2) Mix all the ingredients well. If the ingredients tend to break up into small pieces, add some soymilk or milk, or butter to make batter smooth. Knead into a dough. (Pic3)

3. Pinch a small portion of the dough and knead into a ball. Place in a plate; press the ball into the pancake shape with your palm. (Pic4, 5, 6)

4. Cook pancakes in a dried non-sticking pan with low to medium heat until golden brown. (Cover the pan to shorten the cooking time) (Pic7,8)