Category: Snack or Dessert
Portion: Makes 8 to 12
3/4 cup sugar
2 tsp honey
1 tbsp mirin
1/3 tsp baking soda, mixed with 1/2 tbsp water
1 cup all purpose flour
2 tbsp skim milk powder or coffee whitener
1 tbsp unsalted butter, melted
2 tbsp water
1 package sweetened coarse red bean paste (tsubu an), about 300-500g
Put egg and sugar in a mixing bowl, whisk until combine. Add honey, mirin and baking soda, whisk before adding another new ingredient. Sift flour and milk powder into batter, whisk until all lumps disappear. Whisk in melted butter, cover with plastic wrap and let rest in fridge for 30 minutes.
Place non-stick frying pan over high heat. Whisk 2 tbsp water into batter to adjust consistency. Turn down heat to low, pour a scoop of batter in the pan and make a small pancake about 3 inches in diameter. Turn over when bubbles appear on the surface. Fry until the other side is also golden. Repeat until all batter is used, makes about 16 to 24 pancakes. Put pancakes on a rack to cool.
Spread red bean paste on the less smooth side of a pancake, and cover with another one to make a sandwich. Repeat until all pancakes are used.
You can make the pancakes smaller (like 1.5 inch in diameter) for a more elegant look.