6 Serves
91 Mins
In a large mixing bowl, whisk together the flour, sugar, and baking powder. Gradually incorporate the eggs and milk until a smooth, lump-free batter is formed.
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Vitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
85 µg / 400 µgCalcium
220 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
70 mg / 420 mgPhosphorus
211 mg / 1,250 mgPotassium
665 mg / 4,700 mgSodium
452 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
3 g / 28 gSugar
33 g / 50 gSaturated Fat
11 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Lightly grease the Imagawayaki pan with a small amount of cooking oil and preheat it over medium-low heat.
Pour the batter into the molds until they are about two-thirds full. Place a spoonful of red bean paste in the center of each, then cover with a little more batter.
Cook until the edges are set and bubbles appear on the surface, then carefully flip each cake using a small spatula to cook the other side until golden brown.
Remove the cakes from the pan and serve immediately while warm.
25
g95
g20
g
Yemeni
