About this recipe

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Recipe highlight

Why you’ll love it

Pillow-soft pancakes + silky anko = classic Tokyo treat!

Ingredients

• 🥚 4 large eggs (room temp) egg
• 🍯 80 g sugar
• 🍯 30 g honey
• 🥛 30 ml water (plus 1–2 tsp extra if batter is thick)
• 🌾 160 g all-purpose flour (sifted) gluten
• 🧪 6 g baking powder
• 🧂 1 pinch salt
• 🛢️ Neutral oil for lightly greasing the pan
• 🍡 500 g anko (red bean paste), smooth or chunky

Preparation

• 1 Whisk base Beat eggs, sugar, and honey 1–2 min until slightly foamy. Whisk in water.
• 2 Dry mix Sift in flour, baking powder, and salt. Whisk just until smooth; don’t overmix. Cover and rest 15 min (batter thickens and bubbles).
• 3 Adjust If batter is too thick, whisk in 1–2 tsp water for a slow-ribbon consistency.
• 4 Cook pancakes Heat a nonstick pan on medium-low. Lightly oil, then wipe almost dry. Pour 2 tbsp (≈30 ml) batter for each pancake; cook 1½–2 min until bubbles form and surface looks matte. Flip and cook 30–40 sec more. Keep color even and golden.
• 5 Fill Cool pancakes 5 min. Spread 1–2 tbsp anko on the underside of one pancake, cap with another to form a sandwich. Press edges gently to seal.

Timing details

Nutrition

Estimated values per serving.

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