Imagawayaki

This is a Japanese sweet with a red bean paste filling.  It is similar to Dorayaki, which consists of two pancakes sandwiched together with the filling in between.  One can also use other sweet filling i.e. vanilla custard or savoury filling i.e. curry, potatoes. etc.

Ingredients (yields about 10 pcs):
250 g plain flour, to be sifted
2 tsp baking soda (bicarbonate of soda)
a pinch of salt
2 "M" size eggs
60 g fine sugar
200 ml fresh milk

a packet of Azuki (sweetened red bean paste)

Method:
In a bowl, mix eggs and sugar together.  Add milk and mix well.  Then, add in salt, baking soda and flour.  Mix thoroughly in order no lumps are formed.  Leave aside for about 30 minutes.

If you have a Imagawaki pan, heat it over low/medium heat and brush with a little oil.  If not, heat a small pan over low/medium heat and brush with a little oil.  Brush an egg ring with oil and place in pan.  Add 1 tbsp batter into ring and cook with the lid on. Once it is half cooked, add 1 tbsp red bean paste and then, add 1 tbsp batter.  Put the lid on and cook until it is almost cooked.  Note:  I suggest that you shape the red bean paste into a ball and press it flat before adding.

Remove from ring and turn it over to cook the other side and also the sides until golden brown. Remove to a plate.

The above is just a suggestion on how to prepare them.  I must warn you that it is a bit time consuming.  If one does not have the patience to do the above, one can just make pancakes out of the batter i.e. the Dorayaki method.  Just add about 2 tbsp batter into a pan and cook just like a small pancake.  Repeat until the batter is used up.  Take one pancake and spread 1 tbsp red bean paste before topping with another pancake.  Or one can make  medium-size pancakes, add filling and fold into two.  Serve warm or cold.

Happy Baking!