Red Bean Paste Pancake Recipe

Mix dry ingredients

In a large bowl, whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, and 1 tsp fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk 1 large egg until lightly beaten. Add 1.25 cups milk, 2 tbsp vegetable oil, and 1 tsp vanilla extract; whisk until combined.

Make the batter: Pour the wet mixture into the dry ingredients and stir gently with a spatula or whisk until just combined. Small lumps are fine — do not overmix. Let the batter rest for 5–10 minutes to hydrate the flour and yield fluffier pancakes.

Prepare the red bean paste: If the anko is very thick, stir it with 1 tbsp softened butter (optional) to make it a spreadable consistency. Divide the paste into 8 equal portions (about 2 tablespoons each) and shape each portion into a small disc or ball for easier spooning.

Preheat the griddle or skillet: Heat a nonstick skillet or griddle over medium-low to medium heat. Brush lightly with oil or melt a small amount of butter (about 1 tbsp) and wipe excess with a paper towel so the surface is just lightly greased.

Cook first side: For each filled pancake, pour about 1/4 cup (60 ml) of batter onto the hot surface to form a roughly 3.5–4 inch (9–10 cm) round. Immediately place one portion of red bean paste (2 tbsp) in the center of the batter round, leaving a small border of batter around the edge.

Top with batter: Spoon about 1–2 tablespoons of batter over the red bean paste, enough to cover it and seal the filling (use less for a thinner pancake or more for thicker). Smooth the top gently with the back of the spoon to ensure even thickness.

Cook until bubbles form: Cook for 2–3 minutes, watching for small bubbles on the surface and a slightly set edge. The underside should be golden brown when you lift a corner gently with a spatula.

Flip and finish cooking: Carefully flip the pancake and cook the second side for 1.5–2 minutes more, until golden and cooked through. Adjust heat as needed — lower if pancakes brown too quickly before cooking through.

Keep warm and repeat: Transfer cooked pancakes to a plate and keep loosely covered with foil or in a warm oven (90–100°C / 200–210°F) while you cook remaining pancakes. Re-grease the pan lightly as needed between batches.

Serving: Arrange pancakes on a serving plate. Dust lightly with powdered sugar if desired and serve with maple syrup or a drizzle of sweetened condensed milk for extra sweetness. Serve warm.