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.