Variation: Cream Cheese Taiyaki
Taiyaki and photo by Orange Piggy © Sarah Phillips
I ordered Taiyaki pan (stove top version) from this web http://www.jbox.com/ (which Kelly posted – thanks Kelly)
The package arrived today so just now I tried to make Taiyaki pancakes for the first time!
Traditional Taiyaki pancakes are filled with red or white bean paste but today I filled mine with cream cheese! Yum!
I adapted from recipe from back of the taiyaki pan box.
QUICK-BREAD RECIPE HELP
INGREDIENTS
150 g cake flour
2 teaspoons baking powder
pinch of salt
2 tablespoons sugar
1 large egg
180 ml milk, measured in glass measuring cup
1/4 teaspoon vanilla extract
250 g red or white bean paste, homemade or canned
INSTRUCTIONS
1. In a medium bowl whisk or sift together to combine flour, baking powder and salt together. Set aside.
2. In a glass measuring cup, combine the egg, milk and vanilla extract and beat lightly with a fork.
3. Make a well in the flour mixture and pour in the egg mixture and mix until just incorporated, do not overmix.
4. Heat the Taiyaki pan over medium-low heat and brush with vegetable oil, ladle the batter into the fish molds, put a small amount of red bean paste in the center of the batter and lightly smooth the filling and top with a small amount of batter to cover the filling and close the Taiyaki pan.
5. Cook each side about 2-3 minutes or until the batter is brown evenly on both sides. You may need to lower the heat if the pancakes get too dark. Cooking time may vary. You need to experiment! Re-grease the pan as necessary. Serve immediately.
VARIATION
Cream Cheese Taiyaki – use 12g cream cheese for each taiyaki (beat the cream cheese with wooden spoon to soften and flatten each cream cheese portion to fit the fish mold).
Taiyaki and photo by Orange Piggy © Sarah Phillips
