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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix all ingredients except the filling. | 2. Grease and heat pan. (Spray with oil or butter up before heating pan). | 3. Pour in batter, cook until bottom is golden brown but the top is still tender. | 4. Use 2 spoons and spoon a little filling on top of 2 of the pancakes. | 5. Turn the other 2 (no filling) pancakes on to the filled ones and let cook for a minute or so and press down a little. | 6. Cook until the batter is set. | 7. Use a small metal spatula, loosen the edges of the pancake and release it from the pan. (You may have to do this to release the top pancakes). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	320		beaten	22880.0	115.2	2009.6	1521.6
brown sugar	280			234080.0	60423.44	73.92	0.0
honey	40			-	-	-	-
baking powder	4			9.752	5.0968	0.0	0.0
water	250			0.0	0.0	0.0	0.0
flour	450			260226.0	56972.43	4230.45	1009.62
red bean paste azuki				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.