Description

Ingredients

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

Preparation

• Whisk base: Beat eggs, sugar, and honey 1–2 min until slightly foamy. Whisk in water.
• 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).
• Adjust: If batter is too thick, whisk in 1–2 tsp water for a slow-ribbon consistency.
• 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.
• 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.

Total Time

Nutritional Value

Advice

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