Sweet Red Bean Pancakes (Dora Yaki)

  • images/sweet_red_bean_pancakes.jpg

Makes 2 dozen pancakes or 1 dozen filled pancakes

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


  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.
  4. 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.
  5. To assemble, spread 2 tablespoons 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. Prepare remaining pancakes and sweet bean paste. Serve warm or at room temperature.