Imagawayaki (Stuffed Pancake Wheels)
Round, thick pan-fried cakes filled with anko and cooked on both sides until deeply golden.
Ingredients
| 1 1/2 cups (190g) | all-purpose flour | |
| 1 teaspoon | 5 ml | baking powder |
| 3 tablespoons | 45 ml | sugar |
| 1/4 teaspoon | 1.3 ml | salt |
| 1 | large egg | |
| 1 cup (240ml) | milk | |
| 1 tablespoon | 15 ml | neutral oil, plus more for the pan |
| 3/4 cup (180g) | anko (sweet red bean paste) |
Instructions
- Combine flour, baking powder, sugar, and salt. Whisk in egg, milk, and oil until smooth. Rest for 10 minutes.
- Heat a round mold or small cast-iron pan over medium heat. Grease lightly.
- Fill molds halfway with batter. Add a generous spoonful of anko in the center. Cover with more batter to fill.
- Cook until the top sets and the edges pull away slightly, about 3 to 4 minutes. Flip carefully and cook 2 to 3 more minutes until deeply golden on both sides.
- Cool slightly before eating — the anko center retains heat.