Rinse and soak rice for 3-4 hours, drain, save soaking water and make to 2.5 cup liquid.
Place soaked rice, black sesame seeds, ground cumin and salt in a high power blender, add about 2 cups of liquid and blend, adding more liquid as needed, you want a little bit thicker than pancake batter
Transfer it to a container and cover with clean kitchen towel, live on the counter for 6 hours or overnight.
It is ready to go in the morning.
It will keep 2-3 days in the fridge.
For toppings, any vegetables will work; I used red pepper, green onion, shallot, cilantro and hot chilli.
Heat the frying pan on high heat, add 1/2 tsp oil and swirl, place ½ cup batter and spread with the back of the spoon or ladle in to pancake shape.
Sprinkle with chopped vegetables, turn heat to medium, cover and cook 3 minutes, flip over and cook uncovered another 3 minutes.