Boil 100g water with Sichuan peppercorns, star anise, and bay leaves for one minute. Cover and let cool. Extra water is prepared to account for evaporation and adjusting sesame paste consistency. Leftover seasoned water can enhance stir-fries or marinate boiled eggs with salt for flavorful tea eggs.
Combine dough ingredients, stirring with chopsticks until crumbly. Knead into a smooth, soft, non-sticky dough, adjusting water based on flour absorption. For a chewier texture, use a firmer dough similar to dumpling dough. Cover and rest for 20 minutes to relax the gluten—do not overproof, as over-rising will cause pancakes to puff excessively during baking.
Consume within three days when refrigerated. Freeze any leftovers for extended preservation.
When preparing multiple batches, store remaining dough in an airtight container in the refrigerator during initial processing to prevent over-fermentation. Adopt the friend-recommended method of pan-frying followed by baking for enhanced aroma and structural integrity. Freshly baked pancakes emit an irresistible fragrance – exercise restraint to avoid overconsumption. Recipe for Black Sesame Paste Pancakes (Increased batch for gatherings): a. Triple the seasoning water quantity, boil for two minutes then steep covered b. Combine 1000g flour, 7g yeast, and 640g water into smooth, pliable dough (adjust hydration based on flour absorption) c. Mix 150g black sesame paste with cooled seasoning water into thick paste, then incorporate: 20g soy sauce, 20g sesame oil, 5g five-spice powder, 5g Sichuan pepper powder, and 9g salt (adjust to taste) Divide dough into 10 portions. Pan-fry until golden over medium heat, then bake at 180°C for 17 minutes. Increase duration for thicker pancakes.