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PhotoSWEET RED BEAN PANCAKES (Dora Yaki)

Makes: 2 dozen pancakes, 1 dozen filled pancakes.

Ingredients:

3 tablespoon white sesame seeds, toasted
1-1/2 cups flour, 1 teaspoon baking powder
3 eggs
2/3 cup sugar
1 tablespoon honey
2/3 cup water
Cooking oil
1-1/4 cups sweetened red bean paste

Getting Ready:

  1. Place sesame seeds in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan to cool.
  2. Sift flour and baking powder into a large bowl.
  3. In a medium bowl, beat eggs lightly. Add sugar and honey; whisk until well blended. Add water and mix well. Pour egg mixture into dry ingredients; whisk until smooth.

Cooking:

  1. Place a griddle or large skillet over medium heat until hot; wipe griddle with a lightly oiled paper towel. For each pancake, spoon 2 tablespoons batter onto griddle to make a 3-inch circle. Cook until tiny bubbles form on top of pancake, 2 to 3 minutes; turn and cook the other side until golden brown, about 1 minute longer. Repeat until all pancakes are cooked.
  2. To assemble, spread 2 tablespoons of bean paste on one pancake; sprinkle with 1 teaspoon sesame seeds. Top with a second pancake and gently press together. Assemble so the more attractive side of each pancake is on the outside. Serve warm or at room temperature.

Adapted from Martin Yan's Asia by Martin Yan (KQED Books & Tapes).
Copyright © 2006 Yan Can Cook Group.