Japanese Red Bean Pancake Sandwiches

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Two pillowy castella-style pancakes hug a generous layer of smooth sweet azuki bean paste in this beloved Japanese confection. Light, mildly honeyed, and perfectly portable, these handheld sweets are the ultimate afternoon pick-me-up with a cup of green tea.

Nutrition Facts

Per serving (estimated)

• 440 kcalCalories
• 7 gFat
• 1.5 gSaturated Fat
• 85 gCarbs
• 3 gFiber
• 55 gSugar
• 9 gProtein
• 95 mgSodium
• 280 mgPotassium
• 65 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the pancake batter

• 2 large eggs, room temperature
• 1/2 cup granulated sugar
• 2 tablespoons honey
• 1 tablespoon mirin
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 2 tablespoons water
• 1 tablespoon vegetable oil, for brushing the pan

For the filling and assembly

• 1 cup smooth sweet red bean paste (about 8 oz)
• Powdered sugar, for dusting (optional)

Directions

1. In a large bowl, whisk the eggs, granulated sugar, and honey together for 2 to 3 minutes until pale, thick, and slightly foamy.
2. Stir in the mirin and water until well combined.
3. Sift the flour and baking powder over the wet mixture, then fold gently with a spatula just until no streaks of flour remain; do not overmix.
4. Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 10 minutes to allow the gluten to relax.
5. Heat a nonstick skillet over medium-low heat and lightly brush with a thin coat of vegetable oil. Pour about 3 tablespoons of batter per pancake to form a 3-inch circle.
6. Cook for 1 to 1 1/2 minutes, until small bubbles appear on the surface and the edges look set, then flip and cook 30 to 45 seconds more. Transfer to a wire rack to cool completely. Repeat with the remaining batter, brushing the pan as needed, to make 8 pancakes.
7. Lay 4 pancakes flat on a work surface. Spoon about 2 1/2 tablespoons of red bean paste onto the center of each and spread evenly, leaving a small border.
8. Top each with a second pancake and press down gently so the filling reaches the edges.
9. Dust lightly with powdered sugar if desired and serve at room temperature, ideally alongside a cup of hot green tea.

Cook’s Notes

• Wipe the pan with a paper towel lightly coated in oil between batches so the pancakes brown evenly without burning.
• The batter should fall off the whisk in a thick ribbon; if it is too stiff, whisk in water 1 teaspoon at a time until pourable.
• Use a 1/4-cup measure or small ice cream scoop to portion the batter for uniformly sized pancakes that stack neatly.
• Store assembled sandwiches in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days; bring back to room temperature before serving.
• For an even fluffier crumb, separate the eggs, whip the whites to soft peaks, and fold them into the rested batter just before cooking.

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