Imagawayaki Sweet Red Bean Pancakes

Step 1

Pour 1.5 cups flour, 3 tablespoons sugar, and 1.5 teaspoons baking powder into a large bowl.

Step 2

Crack 1 egg into a small bowl and whisk it with a fork until the white and yolk are evenly mixed, about 15 seconds.

Step 3

Pour the whisked egg and 1 cup milk into the flour mixture.

Step 4

Stir with a wooden spoon until no white flour streaks remain and the batter looks smooth and pourable, about 1 minute.

Step 5

Place a non-stick skillet or imagawayaki pan over medium heat and wait until a drop of water sizzles and evaporates immediately, about 90 seconds.

Step 6

Lightly brush the pan with oil using a pastry brush or folded paper towel, coating the entire bottom surface.

Step 7

Pour 3 tablespoons of batter into the center of the pan and let it spread into a 4-inch circle without stirring.

Step 8

Drop 1 tablespoon of red bean paste into the center of the batter circle.

Step 9

Pour 2 more tablespoons of batter over the red bean paste to partially cover it.

Step 10

Cook without moving the pancake until the bottom surface is the color of pale honey with light brown edges, about 2 minutes.

Step 11

Slide a thin spatula under the pancake and flip it in one swift motion, then cook the other side until the same honey-brown color, about 1.5 minutes.

Step 12

Slide the finished imagawayaki onto a plate and repeat steps 6–11 with the remaining batter and red bean paste until all pancakes are cooked.