Red Bean Pancake

These pancakes may look like ordinary pancakes, but they are moist, light and fluffy, with just a hint of sweet red bean paste.  If you can’t’ get enough of delicious red bean paste in your sweets, why not also have it for breakfast!

Red Bean Pancake

Ingredients

For Red Bean Paste

• 1 cup red bean paste (anko) (10 oz or 285 g) (See Notes for homemade recipe)
• 2 Tbsp water

For Pancake Batter

• ¼ cup granulated sugar (¼ cup = 4 Tbsp)
• 2 large eggs
• 1 cup whole milk (1 cup = 240 ml)
• 1 tsp vanilla
• 2 cups all-purpose flour (2 cups = 240 g)
• 1 tsp baking powder
• pinch kosher salt

To Cook Pancakes

• 2-3 Tbsp unsalted butter

To Serve

• confectioners’ sugar/powder sugar
• Maple syrup
• Fruits of your choice

Instructions

Prepare Red Bean Paste

1. Add the red bean paste and water in a small saucepan and simmer until the paste is loosen up. Turn off the heat and set aside.

Make Pancake Batter

1. In a large bowl, whisk sugar and eggs together well.
2. Add the milk, vanilla, and red bean paste.
3. Sift the flour, baking powder and pinch of salt and add to the mixture.

Cook Pancakes

1. In a non-stick frying pan, heat some butter on medium heat. Pour the mixture on the pan and cook until you see bubbles on the pancake. Then flip over and cook until both sides are nicely golden brown.

Serve

1. Serve immediately.  You can sprinkle powder sugar, maple syrup, etc.  I usually eat with just maple syrup as pancakes are already sweet.  To save for later, wrap 2 pancakes in a single layer with aluminum foil and put it in a freezer bag.  Store in the freezer for up to a month.  Use the oven toaster or oven to reheat before you serve.

https://www.justonecookbook.com/red-bean-pancake/