Imagawayaki, also called Obanyaki, are Japanese pancakes filled with sweet red bean paste. They have a soft texture and a golden, crisp crust.
Ingredients
- 2 pieces eggs
- 30 g sugar
- 30 g honey
- 300 ml whole milk
- 240 g all-purpose flour
- 8 g baking powder
- 397 g sweet red bean paste (anko)
- 15 ml neutral oil
Method
- Gather all the ingredients.
- Prepare the imagawayaki batter (see prepared component).
- Meanwhile, divide the sweet red bean paste into 8 portions of about 50 g each and shape them into round disks.
- Heat the imagawayaki pan to 175°C over low heat. Lightly oil the cavities with neutral oil, then wipe away the excess with a clean paper towel.
- Pour the batter into a pouring container. Fill half of the cavities halfway (for example, 2 of 4). Cook for 2 minutes.
- Place a disk of red bean paste in the center of each pancake as it cooks. Set a timer for 3 minutes.
- After one minute, pour batter into the empty cavities until they are one-third full. Cook for the remaining 2 minutes.
- Using a small metal spatula, lift the filled pancakes and turn them over (filling side down) onto the unfilled pancakes. Press lightly and cook for 2 minutes.
- Loosen the edges and remove the imagawayaki from the pan. Place them on a wire rack to cool.
- Serve immediately. Leftovers keep in an airtight container in the refrigerator for 2 days or in the freezer for 1 month.
Nutrition
Per serving
- Energy
- 316.3 kcal
- Protein
- 9.76 g
- Carbohydrate
- 59.71 g
- Fat
- 4.91 g
- Fibre
- 4.43 g
- Calcium
- 130.16 mg
- Iron
- 0.18 mg
- Magnesium
- 5.27 mg