You must have a really good non-stick griddle or flat non-stick pan to get the smooth golden brown surface on both sides of the pancake. The one I have, a Presto 07047 Cool Touch Electric Griddle
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Ingredients:
- 4 eggs
- 2/3 cup sugar
- 2 tablespoons honey
- 1 and 1/3 cup all purpose flour (165 g)
- 1 teaspoon baking powder
- 1-2 Tbsp water
- red bean paste for filling
- Combine eggs, sugar and honey in a mixing bowl; whisk together.
- Mix sifted flour and baking powder; add to egg mixture and whisk.
- Add 1 Tbsp water and mix until smooth.
- Let the batter rest in the refrigerator for 15 mins.
- Add the 2nd Tbsp of water if needed to get to the consistency of a thick pancake batter.
- Drop small ladle of batter on a non-stick fry pan (on medium heat) or griddle (325°F) to make pancakes that are about 3 inches in diameter. They need to be uniform to make the red bean paste sandwiches successfully. When bubbles start to appear, turn over the pancakes and cook briefly on the other side until golden.
- Pancakes will be stickier and a bit harder to flip than regular pancakes. I lift up an edge with the spatula, then slip a chopstick underneath to hold it up, then slip the whole spatula under the pancake before flipping. The batter on the top will get some bubbles, but should still be wet when flipping. Do not wait until the edges appear dry, as you do with regular pancakes. They will be overdone by then.
- (Optional) Spread about two tablespoons of red bean paste (anko) on one pancake, then cover it with another to make a sandwich.
