Imagawayaki - Japanese Sweet Pancake

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 teaspoons baking powder 2 teaspoons baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 large eggs 2 large eggs
• 1 1/2 cups (360ml) milk 1 1/2 cups (360ml) milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Filling options: red bean paste (anko), custard, chocolate, fresh fruits Filling options: red bean paste (anko), custard, chocolate, fresh fruits

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 18g
• Protein: 7g
• Fiber: 1g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. 2.
   In a separate bowl, beat the eggs and then add the milk and vegetable oil. Mix well.
3. 3.
   Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix, as it can result in dense pancakes.
4. 4.
   Preheat a non-stick pan or an Imagawayaki pan over medium heat. If using an Imagawayaki pan, lightly grease the molds with oil.
5. 5.
   Pour a spoonful of batter into each mold, filling it halfway. Add a small amount of filling of your choice (red bean paste, custard, chocolate, or fresh fruits) in the center of each mold.
6. 6.
   Cover the filling with another spoonful of batter, completely sealing the filling.
7. 7.
   Cook the pancakes for about 2-3 minutes on each side, or until golden brown.
8. 8.
   Remove the pancakes from the pan and let them cool slightly before serving. Enjoy them warm for the best experience.

Treat your ingredients with care...

• Red bean paste (anko) — If using store-bought red bean paste, choose a high-quality brand for the best flavor. If making your own, ensure the paste is smooth and free of lumps.
• Custard — Prepare the custard filling in advance and let it cool completely before using it as a filling.
• Fresh fruits — Choose ripe and sweet fruits that complement the pancake flavors. Sliced strawberries, bananas, or blueberries work well.

Tips & Tricks

• To achieve fluffy pancakes, avoid overmixing the batter. It's okay if there are a few lumps.
• If using an Imagawayaki pan, make sure to grease it lightly before pouring the batter.
• Experiment with different fillings to find your favorite combination of flavors.
• Serve the pancakes warm for the best taste and texture.
• Dust the pancakes with powdered sugar or drizzle them with maple syrup for an extra touch of sweetness.

Serving advice

Serve the Imagawayaki pancakes warm as a delightful snack or dessert. They can be enjoyed on their own or paired with a scoop of vanilla ice cream for an indulgent treat.

Presentation advice

Arrange the Imagawayaki pancakes on a plate, showcasing their golden-brown exterior. Dust them with powdered sugar and garnish with fresh fruits for an appealing presentation.