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Loading...These classic Japanese pancake sandwiches feature two pillowy, honey-sweetened rounds hugging a generous layer of smooth red bean paste. A beloved street treat and iconic cartoon favorite, they balance gentle cake-like sweetness with earthy, creamy anko in every bite.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings4
Yield4 pancake sandwiches
Nutrition Facts
Per serving (estimated)
- 445 kcalCalories
- 10 gFat
- 2 gSaturated Fat
- 79 gCarbs
- 2 gFiber
- 40 gSugar
- 8 gProtein
- 95 mgSodium
- 150 mgPotassium
- 35 mgCalcium
- 2 mgIron
- 0 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the pancake batter
- 2 large eggs, room temperature
- 100 g (1/2 cup) granulated sugar
- 1 tablespoon honey
- 1 tablespoon mirin
- 120 g (1 cup) all-purpose flour
- 1/2 teaspoon baking soda
- 1 pinch fine salt
- 1 tablespoon water
- Neutral oil, for greasing the pan
For the filling and assembly
- 200 g (about 3/4 cup) smooth sweet red bean paste (anko)
- 1 teaspoon water, if needed to loosen the paste
- Powdered sugar, for dusting (optional)
Directions
- In a large bowl, whisk the eggs, granulated sugar, honey, and mirin together for about 2 minutes until the mixture turns pale, thick, and ribbony.
- Sift the flour, baking soda, and salt over the wet mixture, then gently fold with a spatula just until no dry streaks remain; stir in 1 tablespoon water to reach a smooth, thick, ribbon-like batter.
- Heat a nonstick skillet over medium-low heat (around 320°F / 160°C) and lightly brush with neutral oil, wiping excess with a paper towel so the surface is barely greased.
- Scoop about 2 heaping tablespoons of batter per pancake onto the skillet to form roughly 3-inch (8 cm) circles, cooking 3 at a time without crowding.
- Cook for about 90 seconds, until the surface is covered in small bubbles and the edges look set, then flip carefully and cook another 45-60 seconds until golden; transfer to a wire rack and repeat with remaining batter to make 8 pancakes total.
- If the red bean paste feels stiff, stir in 1 teaspoon of water to make it spreadable, then spoon about 2 tablespoons onto the rough side of one pancake and sandwich with a second pancake, pressing gently to spread evenly.
- Repeat to form 4 sandwiches, then dust lightly with powdered sugar if desired and serve warm or at room temperature.
Cook’s Notes
- Use tsubu-an (chunky red bean paste) instead of smooth koshian for more texture and a nuttier bite.
- Keep the heat low and resist pressing the pancakes; high heat will brown them before the inside finishes cooking.
- For extra lift, let the batter rest 5 minutes after mixing so the baking soda activates evenly.
- Cover finished pancakes with a clean towel while you cook the rest to keep them soft and pliable for assembly.
- Store assembled sandwiches in an airtight container at room temperature for up to 1 day, or refrigerate up to 3 days and re-warm briefly in a microwave.
