Red Bean Pancake

March 16, 2011

in Desserts, Baked Goods & Snacks, Quick & Easy, Vegetarian

I have been closely following news from Japan and the US for the past several days. As I hear more stories of the victim and learn about all these people who need help, I tried to think what I can do from here in the US as my life goes on just like any other day. I felt especially helpless, not being there with my parents, but all I could do was to donate, pray, and live normal life.

Then yesterday morning my husband shared this article with me, and it brought my energy back. It was exactly what I needed to read to get myself back. We are strong people. After World War II where everything was destroyed, we have united and risen our country to be one of the strongest counties in the world. It reminded me who we are, and why we can overcome this difficult time.

Last night I cooked dinner after a few days of eating out. Kids were much happier and ate more than usual. They needed me, and that’s what I need to do and can do right now.

My prayers are with the people in Japan. 日本の皆さんは精神的にもギリギリのところにいるのに、それでも我慢して、相手を思いやって、本当に毎日頑張っています。希望と笑顔が皆さんに早く戻ってくるよう祈ってます。

Here’s an easy Asian desert recipe that you can quickly make. I just love red beans in any kinds of sweets, so I put them in pancake. Serve the pancake with green tea, or how about eating with green tea ice cream? Hmmm yum!

Red Bean Pancake

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: Serves 6-8

Red Bean Pancake

Ingredients:

1 (18.34oz/520g/2cups) can Ogura-An, or homemade sweetened red bean paste
2 Tbsp. water
4 Tbsp. sugar
2 cup flour
1 cup milk
2 eggs
4 Tbsp. maple syrup
1 tsp. baking powder
1 tsp. vanilla

Instructions:

Add the red bean and water in a small saucepan and bring it to a boil. Then immediately reduce heat to low and keep simmering until red beans become soft. Turn off the heat and set aside. It shouldn’t be hard paste, but a little bit soupy/loose.
In a large bowl, combine the rest of the ingredients and add the red bean. The consistency of the batter should be just like pancake. Adjust the consistency with flour or milk.
In a non-stick frying pan, heat a little bit of oil on medium heat. Pour the mixture on the pan and cook until you see bubbles on the pancake. Then turn it over and cook until both sides are nicely golden brown. Serve immediately, or covered with aluminum foil and toast it before you serve.

http://justonecookbook.com/blog/recipes/red-bean-pancake/

Tagged as: egg, milk, pancake, red bean