Step 1

Gather all the ingredients.

Step 2

In a large mixing bowl, mix eggs and sugar.

Step 3

Add the honey and milk and whisk all together.

Step 4

Sift the all purpose flour and baking powder together and add to the egg mixture.

Step 5

Mix well till well combined and rest the batter for at least 15 minutes (to relax the gluten).

Step 6

Meanwhile, scoop 2 Tbsp (50 g) of red bean paste and make it into a round disk that fits in the center of the pancake.

Step 7

Slowly heat up the pan to 350ºF (175ºC) over low heat. If you use high heat, some parts get hot and the heat is not even. Take your time to heat up the pan.

Step 8

Dip a small piece of paper towel in vegetable oil and grease the pan. Then use a clean paper towel to wipe off the excess oil (key for even color on imagawayaki).

Step 9

When the temperature reaches 350ºF (175ºC) over low heat, pour the batter into a liquid measuring cup for easy pouring. The batter makes about 2¼ cups.

Step 10

Add the batter half way full and cook for 2 minutes.

Step 11

Add red bean paste and set timer for 3 minutes. After 1 minute passed (on your 3 minute timer), pour the batter into the empty pan third full and cook for the rest of 2 minutes.

Step 12

[optional] If you like to use custard cream instead of red bean paste, use an ice cream scooper to drop the custard in the middle of batter.

Step 13

Using a small metal spatula or skewer, pick up two pancakes with the filling and place on top of the pancakes without filling.

Step 14

[optional] If you use custard cream for filling, you may want to add a few minutes of cooking time as custard cream is probably chilled prior to the use.

Step 15

Press down gently and cook for 2 minutes. Loosen up the edges of the pancakes and remove them from the pan.

Step 16

Let cool on wire rack. Repeat this process until you’re done with the batter.

Step 17

Serve immediately while it's hot/warm. Keep the leftovers in an airtight container and store in the refrigerator for 2 days or in the freezer for a month. You can defrost overnight in the refrigerator or reheat the frozen piece in the microwave (reduce power so it won't explode). And then bake at 350ºF (175ºC) in the oven toaster or oven till crispy outside.