4 Serves
50 Mins
In a large mixing bowl, whisk together the eggs, sugar, and honey until the mixture is light and frothy.
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JapaneseVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
5 µg / 400 µgCalcium
92 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
56 mg / 1,250 mgPotassium
291 mg / 4,700 mgSodium
453 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
0 g / 28 gSugar
30 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Sift in the flour and baking powder, then gently fold into the egg mixture until just combined to create a smooth batter.
Heat a non-stick skillet over medium-low heat and lightly grease with a small amount of cooking oil.
Pour small portions of batter onto the skillet to form pancakes. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
Once cooled slightly, spread a generous spoonful of sweet red bean paste onto one pancake and top with another to form a sandwich.
12
g75
g17
g
Japanese
Italian