Imagawayaki: Step-By-Step Recipe
Imagawayaki is one of the most popular street snacks in Japan. Try this easy recipe for a delightful snack!
Ingredients
- 2 cups All-purpose flour
- 1¼ cup whole milk
- 2 eggs large
- 2 tsp baking powder
- 2 tbsp sugar
- 1 tbsp Neutral-flavoured oil
- 2 tbsp honey
- 2 tbsp Sweet red bean paste (Anko)
Instructions
- Begin by whisking eggs and sugar in a large mixing bowl.
- Add honey and whole milk to the mixture and combine well. Sift all-purpose flour and baking powder together, and then add it to the egg mixture.
- Further, mix well until all ingredients are well combined. Then rest the batter for at least 15 minutes to allow the gluten to relax.
- While the batter is resting, take 2 tablespoons of sweet red bean paste. Then shape it into a round disk that will fit in the centre of each pancake.
- Heat up the pan over low heat to 350ºF (175ºC) as high heat can cause uneven heating. Use a small piece of paper towel to apply a thin layer of vegetable oil to the pan. Wipe off the excess oil with a clean paper towel.
- In addition, heat the pan first. Then pour the batter into a liquid measuring cup for easy pouring, and then fill the pan halfway with batter. Cook for 2 minutes, then add the red bean paste and set the timer for 3 minutes. After 1 minute, pour batter into the empty third of the pan and cook for the remaining 2 minutes.
- Using a small metal spatula or skewer, pick up two pancakes with the filling. Then place them on top of the pancakes without filling.
- Press down and cook for another 2 minutes. Loosen the edges of the pancakes and remove them from the pan. Lastly, cool the Imagawayaki on a wire rack, and repeat the process until all batter gets finished.
Notes
- Use the right temperature: It's important to preheat the Imagawa-ki griddle to the right temperature before cooking. The ideal temperature is around 180-200°C (356-392°F). It allows the batter to cook well without burning.
- Oil the griddle well: It helps to prevent the batter from sticking to the griddle. It's important to oil the griddle well before cooking. You can use a brush or a paper towel to apply a thin layer of oil to the griddle.
- Pour the batter: In addition to the above things, use a ladle to pour the batter into each indentation on the griddle. Make sure not to overfill the indentations, as this can cause the batter to spill over the edges.
- Flip the pancake with care: When it's time to flip the pancake, use a spatula to turn it over. Always be gentle to avoid tearing the pancake or spilling the filling.
- Cook the pancake well: It's important to cook the pancake on both sides to ensure that it's fully cooked and golden brown. Afterwards, check the pancake from time to time to avoid burning it.
- Fill the pancake: When filling the pancake with anko or other fillings, use a spoon or piping bag to distribute the filling. Always be careful not to overfill the pancake, because this can cause it to break or become too messy to eat.
- Serve the pancake hot: Imagawayaki is best enjoyed hot off the griddle. So serve it immediately after cooking for the best flavour and texture.