Whisk the eggs, 90 g sugar and honey for 3 minutes until foamy. Stir in the baking soda dissolved in 40 g water and the sifted flour.

Ingredients

• 260 gBeans, adzuki, mature seeds, cooked, boiled, without salt
• 100 gSugars, granulated
• 0.4 gSalt, table
• 150 gEgg, whole, raw, fresh
• 90 gSugars, granulated
• 20 gHoney
• 140 gWheat flour, white, all-purpose, unenriched
• 2 gLeavening agents, baking soda
• 40 gBeverages, water, tap, drinking
• 5 gOil, sunflower, linoleic (less than 60%) editorial addition

Method

1. Whisk the eggs, 90 g sugar and honey for 3 minutes until foamy. Stir in the baking soda dissolved in 40 g water and the sifted flour.
2. Let the batter rest for 15 minutes; cook the anko meanwhile.
3. Put the cooked adzuki beans with 100 g sugar and a pinch of salt in a pot and cook for 18 minutes, stirring constantly; mash half of the beans until a thick paste forms. Leave to cool.
4. Heat a pan over medium-low heat (about 160 °C) and wipe thinly with oil. Pour 1½ tablespoons of batter (about 27 g) into 9 cm rounds, cook for 2 minutes until bubbles appear, turn and cook for 1 more minute; 16 pancakes in total, two at a time.
5. Let the pancakes cool under a cloth for 5 minutes so they stay soft.
6. Spread one eighth of the anko (about 35 g) on eight pancakes, cover each with a second pancake pale side in and press the edges lightly.