Add the red bean paste and water in a small saucepan and simmer until the paste is loosen up. Turn off the heat and let cool.
Add the milk, vanilla, and red bean mixture in the bowl.
Add the flour, baking powder, and pinch of salt in a fine-mesh sieve and sift over the mixing bowl. Mix well to combine but do not overmix, which will develop gluten and cause tough pancake texture.
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.
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