Scoop 2 Tbsp (50 g) of red bean paste and make into a round disk that fits in the center of the pancake.
[optional] If you like to use custard cream instead of red bean paste, use an ice cream scooper to drop the custard in the middle of batter.
Using a small metal spatula or skewer, pick up two pancakes with the filling and place on top of the pancakes without filling.
[optional] If you use custard cream for filling, you may want to add a few minutes of cooking time as custard cream is probably chilled prior to the use.
Red Bean Paste (Anko): You can replace red bean paste with other fillings such as custard. If you use my Homemade Custard recipe, make two batches for this recipe (and you will have some leftover). Since the custard is cool, you may want to cook the batter slightly longer after you add the custard.
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 in your own words and link to this post as the original source. Thank you.