Obanyaki

Ingredients

All-purpose flour

1 cup

Granulated sugar

2 tablespoons

Baking powder

1 teaspoon

Salt

1/4 teaspoon

Milk

3/4 cup

Egg

1, large

Vanilla extract

1 teaspoon

Vegetable oil

2 tablespoons (plus more for cooking)

Red bean paste

1/2 cup (for filling)

Chocolate spread

1/2 cup (for filling)

Matcha powder

1 tablespoon (for dusting)

Powdered sugar

2 tablespoons (for dusting)

Instructions

1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
2. In a separate bowl, whisk together the milk, egg, vanilla extract, and vegetable oil until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
4. Heat a non-stick pan or griddle over medium heat and lightly grease with vegetable oil.
5. Pour 1/4 cup of batter onto the pan and spread it into a circle. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
6. Carefully flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
7. Remove the pancake from the pan and repeat with the remaining batter, adding more oil to the pan as needed.
8. Once all the pancakes are cooked, allow them to cool slightly before filling.
9. Spread a generous tablespoon of red bean paste or chocolate spread onto half of each pancake.
10. Fold the pancake in half, enclosing the filling, and gently press the edges to seal.
11. Dust the filled pancakes with matcha powder and powdered sugar before serving.