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Loading...Round Japanese filled pancakes are a beloved street-food treat, featuring a fluffy golden cake wrapped around sweet azuki red bean paste. This version uses a simple egg-based batter cooked in a special cast-iron mold to create pastries with crisp edges and a tender, custardy interior. Best enjoyed warm, these sweet cakes pair beautifully with green tea or coffee.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield8 pancakes (4 servings)
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 8 gFat
- 3 gSaturated Fat
- 54 gCarbs
- 3 gFiber
- 28 gSugar
- 9 gProtein
- 180 mgSodium
- 240 mgPotassium
- 110 mgCalcium
- 2 mgIron
- 1 mgVitamin C
- 95 mcgVitamin A
Ingredients
For the batter
- 2 large eggs
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 cup (240 ml) whole milk
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
For the filling
- 1 cup (250 g) smooth sweet azuki red bean paste
- 1/2 cup (120 g) vanilla pastry cream
- 1/4 cup chocolate-hazelnut spread
- 2 tbsp matcha white chocolate cream
Directions
- In a large bowl, whisk the eggs and sugar together until pale and slightly thickened, about 2 minutes.
- Sift the flour, baking powder, and salt over the egg mixture, then gently fold together, alternating with the milk and vanilla, until just combined; do not overmix.
- Preheat a round, dimpled cast-iron filled-pancake pan over medium-low heat and lightly brush each well with vegetable oil.
- Pour about 2 tablespoons of batter into each mold, filling roughly half full.
- Spoon about 1 tablespoon of red bean paste, custard, or other filling into the center of each well, keeping it away from the edges.
- Top each well with another tablespoon of batter to cover the filling, spreading gently with the back of a spoon.
- Cover the pan with a lid and cook for 3-4 minutes until the bottom is golden brown.
- Carefully flip each pancake using a small skewer or chopstick and cook the other side for another 3-4 minutes until set and golden.
- Transfer to a cooling rack and repeat with the remaining batter and filling.
- Serve warm, dusted lightly with powdered sugar if desired.
Cook’s Notes
- If you do not have a round filled-pancake pan, an aebleskiver pan works well as a substitute; both create the round, thick shape.
- The batter should have the consistency of heavy cream; add a splash of milk if it thickens while standing.
- Sweetened chestnut paste or a thick mochi filling make lovely traditional alternatives to red bean.
- Brush the mold lightly with oil between batches to maintain crisp golden edges.
- Eat within a few hours for the best texture, or reheat briefly in a toaster oven before serving.
