Crispy sesame pancakes: an ideal mid-morning or afternoon snack

Preparation

1. The egg white must be at room temperature, so we will remove the egg from the fridge well in advance

2. Preheat the oven to 170ºC

3. First, we sift the flour by passing it through a sieve and reserve

4. Melt the butter, either in the microwave at medium power, or in a bain-marie and reserve

5. We also toast the sesame seeds in a pan, without any oil, being careful not to burn them and reserve.

6. In a large bowl, beat the egg whites with a whisk until white bubbles form.

7. Add the sugar and continue beating in a circular motion until dissolved.

8. Now pour the butter into the whipped egg white and mix well

9. Add the flour at once and mix until there are no traces of it or lumps

10. Add the toasted sesame and incorporate it with the help of a spatula with enveloping movements

11. The dough should be dry and sticky.

12. In a baking tray covered with parchment paper or a silicone sheet, we put half tablespoons of the dough and spread them with the back of the spoon, giving it a round shape (about 2 cm in diameter) and leaving space between the pancakes (the we will do in several batches)

13. Bake for 8-10 minutes, until golden and crisp.

14. Let cool on a wire rack for about 10 minutes and that's it.

15. They keep well in an airtight tin in a cool, dry place.