Pancakes With Toraya Sweet Bean Jelly (Yokan)

It's a mix of Bill's pancake and Toraya yokan.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 6 Prep: 15 min Cook: 15 min

Ingredients

Eggs 3
Milk 100ml
Cottage cheese 200g
Flour 130g
Baking powder 1 tbsp
Salt 1 pinch
Butter as required
Yokan (azuki-bean jelly Toraya shop bought) 200g

Method

1
Put the egg yolks and whites in two separate bowls.
2
Add the cottage cheese and milk into the egg yolks and stir well.
3
Sift the flour over this mix, add the baking powder and salt and fold in.
4
Whisk the egg whites to make a firm meringue (you should be able to safely turn the bowl upside down).
5
Add 1/3 of the meringue into Step 3 and fold in gently. Repeat twice more.
6
Put the butter in a frying pan on a medium heat. Scoop spoonfuls of the mix into the frying pan.
7
Fry for 1 minute then sprinkle 3-4 diced yokan onto each small pancake.
8
Spoon over about half the amount of mix over each pancake to cover the yokan completely. If you don't do this step, the yokan will burn when you turn it over.
9
Cook for 3 minutes to start, then for 2 minutes on the other side (no lid). Remove to a dish, sprinkle with icing sugar and eat while hot.

Tips & Note

Unfortunately, I over-folded the mix which resulted in heavier pancakes than I wanted. If you want light fluffy pancakes, be brave and mix it a bit less! Even if your pancakes aren't that good, the excellent Toraya yokan will ensure it all works out well.

Pancakes With Toraya Sweet Bean Jelly (Yokan)

It's a mix of Bill's pancake and Toraya yokan.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 6

Prep: 15 min

Cook: 15 min

Ingredients

Eggs 3
Milk 100ml
Cottage cheese 200g
Flour 130g
Baking powder 1 tbsp
Salt 1 pinch
Butter as required
Yokan (azuki-bean jelly Toraya shop bought) 200g

Pancakes With Toraya Sweet Bean Jelly (Yokan)

Recipe ID :379 Posted on 23 APR 2015

Serves 6

Prep 15min
Cook 15min
views 781
printed 161

saved 0

It's a mix of Bill's pancake and Toraya yokan.

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Ingredients

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3
100ml
200g
130g
1 tbsp
1 pinch
as required
200g

Method

Prep
15min
Cook
15min
1
Put the egg yolks and whites in two separate bowls.
2
Add the cottage cheese and milk into the egg yolks and stir well.
3
Sift the flour over this mix, add the baking powder and salt and fold in.
4
Whisk the egg whites to make a firm meringue (you should be able to safely turn the bowl upside down).
5
Add 1/3 of the meringue into Step 3 and fold in gently. Repeat twice more.
6
Put the butter in a frying pan on a medium heat. Scoop spoonfuls of the mix into the frying pan.
7
Fry for 1 minute then sprinkle 3-4 diced yokan onto each small pancake.
8
Spoon over about half the amount of mix over each pancake to cover the yokan completely. If you don't do this step, the yokan will burn when you turn it over.
9
Cook for 3 minutes to start, then for 2 minutes on the other side (no lid). Remove to a dish, sprinkle with icing sugar and eat while hot.

Tips & Note

Unfortunately, I over-folded the mix which resulted in heavier pancakes than I wanted. If you want light fluffy pancakes, be brave and mix it a bit less! Even if your pancakes aren't that good, the excellent Toraya yokan will ensure it all works out well.

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