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.
1
In a small bowl, beat the egg with milk.
- Chicken egg (large): 1 piece
- Evaporated milk: 0.5 glass
2
Sift flour, baking powder, salt, brown sugar, and cinnamon into another bowl.
- Wheat flour: 1 glass
- Baking powder (raising agent): 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.
- Anko (sweet red bean 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.
- Peanut oil: 6 glasss
5
Pour white sugar on a plate and coat each pancake. Serve immediately.
- Sugar: 0.3 glass
