Imagawayaki (Japanese Filled Pancakes)

Ingredients

All-purpose flour

1 cup

Baking powder

1 teaspoon

Granulated sugar

2 tablespoons

Salt

1/4 teaspoon

Egg

1 large

Milk

1 cup

Vegetable oil or melted butter

for greasing

Sweet red bean paste (anko)

1/2 cup

Instructions

1. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
2. In a separate bowl, whisk together the milk and egg until smooth.
3. Pour the wet ingredients into the dry ingredients and whisk until just combined; do not overmix.
4. Heat an imagawayaki pan or a non-stick skillet over medium heat. Lightly grease the pan with vegetable oil or melted butter.
5. Pour about 1/4 cup of the batter into each mold or onto the skillet, creating a small circle.
6. Place a spoonful of sweet red bean paste in the center of each pancake, ensuring it does not touch the edges.
7. Cover the red bean paste with a little more batter, sealing in the filling.
8. Cook for about 2-3 minutes, or until the bottom is golden brown and bubbles start to form on the surface.
9. Carefully flip the imagawayaki and cook for another 2-3 minutes, or until the other side is golden brown.
10. Remove from the pan and repeat with the remaining batter and red bean paste.
11. Serve warm, dusted with powdered sugar or drizzled with honey, if desired. Enjoy!