I have been closely following news from Japan and the US for the past several days. As I hear more stories of the victim and learn about all these people who need help, I tried to think what I can do from here in the US as my life goes on just like any other day. I felt especially helpless, not being there with my parents, but all I could do was to donate, pray, and live normal life.
Then yesterday morning my husband shared this article with me, and it brought my energy back. It was exactly what I needed to read to get myself back. We are strong people. After World War II where everything was destroyed, we have united and risen our country to be one of the strongest counties in the world. It reminded me who we are, and why we can overcome this difficult time.
Last night I cooked dinner after a few days of eating out. Kids were much happier and ate more than usual. They needed me, and that’s what I need to do and can do right now. My prayers are with the people in Japan.
Here’s an easy Asian desert recipe that you can quickly make. I just love red beans in any kinds of sweets, so I put them in pancake. Serve the pancake with green tea, or how about eating with green tea ice cream? Hmmm yum!
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- 1 cup red bean paste (anko) (10 oz or 285 g) (See Notes for homemade recipe)
- 2 Tbsp water
- ¼ cup granulated sugar (¼ cup = 4 Tbsp)
- 2 large eggs
- 1 cup whole milk (1 cup = 240 ml)
- 1 tsp vanilla
- 2 cups all-purpose flour (2 cups = 240 g)
- 1 tsp baking powder
- pinch kosher salt
- 2-3 Tbsp unsalted butter
- confectioners’ sugar/powder sugar
- Maple syrup
- Fruits of your choice
- Add the red bean paste and water in a small saucepan and simmer until the paste is loosen up. Turn off the heat and set aside.
- In a large bowl, whisk sugar and eggs together well.
Add the milk, vanilla, and red bean paste.
Sift the flour, baking powder and pinch of salt and add to the mixture.
In a non-stick frying pan, heat some butter on medium heat. Pour the mixture on the pan and cook until you see bubbles on the pancake. Then flip over and cook until both sides are nicely golden brown.
Serve immediately. You can sprinkle powder sugar, maple syrup, etc. I usually eat with just maple syrup as pancakes are already sweet. To save for later, wrap 2 pancakes in a single layer with aluminum foil and put it in a freezer bag. Store in the freezer for up to a month. Use the oven toaster or oven to reheat before you serve.
Red bean paste (anko): For homemade recipe, please click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.