Japanese · PANTRYHOP RECIPE
Taiyaki-Style Pancakes with Red Bean Filling
35 minutes · 4 servings · vegetarian
Taiyaki is often made in a fish-shaped mold; this skillet version keeps the familiar flavor.
Ingredients
Check you have the quantities below.
- 1 cup all-purpose flour
- 1 tsp baking powder
- 2 tbsp sugar
- 1/8 tsp salt
- 1 egg
- 3/4 cup milk
- 1 tbsp neutral oil
- 1/2 cup sweet red bean paste
Let’s make it
- Whisk the flour, baking powder, sugar, and salt.
- Beat in the egg, milk, and oil to make a smooth batter.
- Heat a lightly oiled nonstick skillet over medium-low and pour small circles of batter.
- Add a spoonful of red bean paste to the center, top with a little more batter, and cook until both sides are golden and the pancakes are cooked through.
- Serve warm.
If red bean paste is new to kids, start with a smaller filling amount or use chocolate spread instead.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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