Japanese Bean Paste Pancakes with Cinnamon

6 servings

15 minutes

Japanese-style cinnamon pancakes made from bean paste are a delicate treat infused with the spirit of traditional Japanese cuisine. Their base is anko paste from adzuki red beans, which gives the pastry a sweet, slightly nutty flavor. The aroma of cinnamon makes these pancakes warm and cozy, perfect for enjoying with a cup of green tea. This dish resembles traditional Japanese sweets like dorayaki but has a unique texture and preparation method. Frying in peanut oil creates a crispy crust, while rolling in sugar adds a pleasant caramel note. In Japan, these pancakes can be served for breakfast or as dessert, especially on cool evenings when you crave something homey and fragrant.

Energy value per serving

• Calories: 1870.4
• Proteins: 5.8g
• Fats: 186.8g
• Carbohydrates: 41.7g

Ingredients

• Chicken egg (large): 1 pc
• Wheat flour: 1 glass
• Baking powder: 1 tsp
• Concentrated milk: 0.5 glass
• Salt: 0.1 tsp
• Brown sugar: 0.3 glass
• Ground cinnamon: 0.3 tsp
• Anko paste: 0.3 glass
• Peanut butter: 6 glass
• Sugar: 0.3 glass

Cooking steps

1. In a small bowl, beat the egg with milk.

   Required ingredients:

   • Chicken egg (large): 1 piece
   • Concentrated milk: 0.5 glass

2. Sift flour, baking powder, salt, brown sugar, and cinnamon into another bowl.

   Required ingredients:

   • Wheat flour: 1 glass
   • Baking powder: 1 teaspoon
   • Salt: 0.1 teaspoon
   • Brown sugar: 0.3 glass
   • Ground cinnamon: 0.3 teaspoon

3. Combine both mixtures and mix well. Then add the anko paste.

   Required ingredients:

   • Anko paste: 0.3 glass

4. Heat the peanut oil in a wok (up to 175 degrees). Fry small pancakes for 3-5 minutes, dropping the batter into the oil, until golden brown.

   Required ingredients:

   • Peanut butter: 6 glasss

5. Pour white sugar on a plate and coat each pancake. Serve immediately.

   Required ingredients:

   • Sugar: 0.3 glass