Looking for a delicious, warm treat with a sweet surprise inside? This Imagawayaki recipe brings you one of the most beloved traditional Japanese desserts—crispy on the outside, soft inside, and filled with delightful red bean paste. Whether you’re recreating your favorite street food or trying it for the first time, this guide will walk you through it, step by step.
🛒 Ingredients You’ll Need
Before we begin, let’s gather everything you need for this Japanese stuffed pancake:
✅ For the Batter:
- 1- 1 cup all-purpose flour
- 2- 1 tsp baking powder
- 3- 1 tbsp sugar
- 4- 1 large egg
- 5- ¾ cup milk (or plant milk)
- 6- 1 tsp vanilla extract (optional but aromatic)
- 7- A pinch of salt
🍳 Step-by-Step Instructions
🔹 Step 1: Prepare the Batter
To start with, sift the flour and baking powder into a mixing bowl. Then, add sugar and salt, and stir gently.
Next, whisk the egg in a separate bowl and mix in the milk and vanilla extract. Gradually pour the wet mixture into the dry ingredients while whisking to avoid lumps.
Once the batter is smooth, let it rest for 10–15 minutes. This step allows the gluten to relax, resulting in a fluffier texture.
🔹 Step 2: Heat the Mold
Meanwhile, lightly grease your Imagawayaki pan or round pancake mold with oil or butter. Set it over medium-low heat to ensure even cooking and a golden brown crust.
🔹 Step 3: Pour Batter and Add Filling
Once the pan is hot, pour a spoonful of batter into each mold—just enough to cover the base.
After that, add 1 tbsp of sweet red bean paste into the center of each round. Then, cover the filling with another layer of batter to seal it inside.
Make sure not to overfill, as this could cause the batter to spill out while cooking.
🔹 Step 4: Cook to Perfection
Now comes the fun part!
Let the pancakes cook for about 2–3 minutes on one side. Once bubbles appear and the edges firm up, gently flip each one using a stick or spatula.
Continue cooking the other side for another 2–3 minutes until both sides are beautifully golden brown and the batter is fully cooked.
🔹 Step 5: Serve Warm
Finally, remove the Imagawayaki from the pan and let them cool slightly before serving. The filling will be very hot inside, so be careful!
Serve warm, optionally dusted with powdered sugar or paired with green tea for the full Japanese snack experience.
🍡 Flavor Variations
While the classic red bean pancake is always a hit, don’t be afraid to get creative:
- 🍫 Chocolate + banana
- 🍮 Custard cream
- 💚 Matcha white chocolate
- 🧀 Ham + cheese (savory twist)
📝 Tips for the Best Imagawayaki
- Always let your batter rest for 10–15 minutes.
- Use a nonstick or cast iron mold for the best results.
- Keep the heat medium-low to avoid burning the outer layer.
- Pre-made anko works great, but you can also make your own!
🔍 Why This Imagawayaki Recipe Works (SEO Boost Section)
This Imagawayaki recipe is perfect for anyone wanting to enjoy a traditional Japanese dessert at home. Not only is it simple and delicious, but it’s also highly customizable. Whether you crave a classic Japanese red bean pancake or a modern sweet-and-savory version, Imagawayaki satisfies every palate.
From festivals to family kitchens, Imagawayaki continues to charm with its fluffy texture, nostalgic taste, and delightful fillings.