Japan
Imagawayaki
Two pancakes, a pocket of red bean, and the honest reason festival queues exist.
40 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayRed bean in a thick pancake, the Edo street way.
The original306kcal
8 gprotein
4 gfibre
40minutes
Imagawayaki as sold at Japanese festivals.
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Whisk the eggs, sugar and honey until the sugar dissolves, then whisk in the milk. Sift in the maida and baking powder and whisk smooth. Rest 15 minutes.
- 2Roll the red bean paste into 6 flat discs, a little smaller than your egg rings.
- 3Heat a heavy non stick pan on low with 12 greased egg rings (or use an imagawayaki pan). Pour batter into each ring about a third full.
- 4Lay a bean disc on six of the cakes. When the plain ones are set on top, lift them off their rings and flip them onto the filled ones.
- 5Press lightly, flip the whole cake over and cook 1 more minute.
- 6Lift out the rings and serve warm.
Serve it like this
Serve warm on paper, one cut in half to show the dark red bean centre.
