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Flour 1.5 cups
Baking powder 5 teaspoons
Sugar ¾ cup
Honey 2 tablespoons
Egg 3
Veg oil 1.5 cups
Milk .85 cups
Vanilla Essence Few Drops
For custard cream filling (For six servings)
flour 5 teaspoons
sugar 4.5 tablespoons
milk .85 cups
egg yolk 2
vanilla Essence Few Drops
butter 3 teaspoons
For red bean filling: (For six servings)
canned Japanese red beans 1 cup
Heavy cream ¼ cup


(Preparation of custard cream filling) 1 One Mix sugar and flour well with egg yolk in a small pan. Gradually add milk, until the consistency is pasty. Cook on low heat until thickened into a cream consistency, stirring the pan over the heat. Once there is a cream consistency, take the pan off of the heat and add butter and vanilla essence 2 Two Filter the custard crème prepared in One above in a sieve. Keep cool in the refrigerator. (Preparation of red bean filling) 3 Three Whip 1 / 4 cup of heavy cream until there is stiff peaks. Mix in the can of Japanese red beans. Keep cool in the refrigerator. (Preparation of pancakes) 4 Four Sift the flour and the baking power 5 Five Mix sugar and eggs, until a thick consistency. 6 Six Add honey, salad oil and milk into the egg mixture described in Five above. Then, add in the flour/baking mixture described in Four above. 7 Seven Preheat a "hotplate" to 150C. Pour the batter into a small round shape with a diameter of approximately 8 cm. Once bubble surfaces on the top, flip the "pancake" until both browns sides are golden brown. Should be able to create 24 "pancakes". 8 Eight Once the pancakes are done, they should be covered so that they do not dry out. Once the pancakes have cooled off, add the fillings prepared above and you are done!

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