Japanese cuisine · Desserts & Sweets

Imagawayaki

Thick, round pancake pockets from the market stall, packed to the brim with azuki paste and baked golden brown on the outside.

Ingredients · for 4 servings

• 200 g flour
• 1 tsp baking powder
• 60 g sugar
• 2 eggs
• 250 ml whole milk
• 1 tbsp honey
• 300 g red bean paste (anko)
• 2 tbsp vegetable oil
• 1 pinch salt

Instructions

1. Beat the eggs, sugar and honey, stir in the milk and sift the flour, baking powder and salt on top; mix into a smooth, thin batter and let rest for 20 min.
2. Divide the bean paste into eight portions and press each into a flat disc about 5 cm across.
3. Warm a pan with round molds, or several small nonstick pans, over medium heat and brush thinly with oil.
4. Fill the molds two-thirds full with batter and bake for 3–4 min. until the surface sets but still glistens moist in the center.
5. Place an anko disc on half of the baked pieces, cover with a second piece baked the same way, and press the edges together with a spatula.
6. Turn and bake the filled pockets for another 3–4 min. until evenly golden brown all around, and eat hot out of hand right away.