← Nouns Cooking · Japanese

Ingredients

• 3 large eggs, at room temperature
• 120 g caster sugar
• 1½ tbsp Honey
• 1 tsp Mirin (optional)
• 160 g Plain (all-purpose) flour
• 1 tsp Baking powder
• 3 tbsp Water, plus a little more if needed
• 300 g sweet red bean paste (tsubu-an)
• 1 tsp neutral oil, for the pan

Method

1. Whisk the eggs, sugar, honey and mirin until pale and slightly thick, about 2 min. Sift in the flour and baking powder and fold until just smooth.
2. Cover and rest the batter in the fridge for 15 min. Then stir in enough water to make it thick but pourable, like a slow ribbon.
3. Heat a non-stick pan over medium-low heat. Wipe it with a little oil, then wipe off almost all of it with kitchen paper so the pancakes brown evenly.
4. Pour about 2 tbsp of batter into a 9 cm circle. Cook for about 2 min, until bubbles appear across the surface, then flip and cook the other side for 30 seconds. Keep the pancakes under a damp tea towel so they stay soft.
5. Pair up pancakes of the same size. Spread a thick, domed layer of red bean paste on one, leaving the edge clear, top with another and press the edges gently together. Wrap in cling film until serving.

Tips

• The first pancake is a tester: if it browns too fast, lower the heat and wipe the pan again.
• Contains honey, so do not serve to babies under one.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Chopstick Chronicles RecipeTin Japan