2 Eggs , at room temprature
100 grams Cake Flour
½ teaspoon Baking Soda
50 grams Brown Sugar
1 tablespoon Honey
1 tablespoon Mirin
2 teaspoons Water
4 tablespoons Sweet Red Bean Paste (Anko) or Hazelnut Spread with Cocoa
1 In a large mixing bowl, combine eggs, sugar, honey, mirin and whisk well until the mixture becomes fluffy.
2 Add sifted flour and baking soda into the bowl and mix everything together until incorporated. Finally stir in 2 teaspoons of water and mix it all again, but be careful not to overmix the batter. Keep in the fridge to rest for 30 minutes.
3 Heat a non-stick frying pan over low heat. Dip a paper towel in sunflower oil and coat the bottom of the pan with the oil. Pour 2 tablespoons of the batter from above the pan to create round pancakes. When you see bubbles on the surface, flip over and cook the other side for approx. 1 minute. Transfer the pancakes to a plate and cover up with a wet paper towel to prevent from drying. Continue making pancakes until the batter is finished.
4 Make sandwiches with sweet red bean paste.Take one pancake and place a heaping tablespoon of Anko in the center and cover with another pancake. Wrap it with plastic and press with hands. Pinch to seal the edges of the pancakes together. You can keep it in the fridge until ready to serve.