39min 4 ppl
Imagawayaki
28 minutes
4 people
Easy≤30 min & ≤6 steps
28 min · 6 steps
Easy: ≤30 min and ≤6 steps
250 kcalper person
Protein 6g
Carbs 48g
Fats 5g
About this dish
A round, griddled cake of soft pancake batter with a hidden centre of sweet red bean paste, cooked in a hinged mould so both sides turn evenly golden. A festival-stall classic sold hot and eaten straight away.
Allergy Info
Dairy, Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Eggs1
- Milk200 ml
Tins & Jars
- Ready-made red bean paste240 g
Dried Goods
- Plain flour180 g
- Caster sugar60 g
- Baking powder6 g
Oils & Condiments
- Vegetable Oilfor greasing10 ml
Utensils
- Mixing bowl
- Imagawayaki pan
- Wire rack
Method
1
Whisk the flour, sugar and baking powder together in a mixing bowl.
Approx. 3 minutes
2
Whisk in the egg and milk to a smooth batter.
Approx. 4 minutes
3
Lightly oil the imagawayaki pan and set it over medium heat.
Approx. 2 minutes
4
Spoon batter into the base of each mould, add a spoonful of red bean paste, then top with more batter and close the pan.
Approx. 10 minutes
5
Cook for 3 minutes on each side, turning the pan over, until golden and cooked through.
Approx. 6 minutes
6
Lift out and cool briefly on a wire rack before serving warm.
Approx. 3 minutes
