Ingredients
Original recipe: 6 filled pancake sandwiches. Ingredient amounts scale below; the method is written for 6 servings. For larger amounts, use separate batches and check doneness.
- 150 gall-purpose wheat flour
- 1 tspbaking powder
- 2 eachlarge eggs
- 60 gsugar
- 25 ghoney
- 80 mlwater
- 2 tspneutral oil for the pan
- 300 gprepared sweet azuki bean paste (anko), dairy-free
Make it
- Whisk the eggs, sugar and honey for 1 minute until combined. Sift in the flour and baking powder and stir in the water to make a smooth, thick but pourable batter. Cover and rest for 15 minutes.
- Warm a nonstick pan over medium-low heat. Wipe a very thin film of oil across it, then drop about 2 tablespoons batter for each 8 cm pancake, leaving room between them.
- Cook for 1½–2 minutes until bubbles appear and the edge looks set. Turn and cook for 45–60 seconds more, until the centre is cooked with no wet batter. Repeat to make 12 pancakes, using the remaining oil sparingly.
- Cool on a rack for 5 minutes. Divide the anko among six pancakes, placing a little more in each centre; top with the remaining pancakes and press the edges gently together.
- Serve one sandwich per person. For storage, wrap the cooled sandwiches individually and refrigerate according to the bean-paste label.
Ingredients, recipe context & sources
Ingredient flags: Eggs, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.