Pancake Kacang Merah

Instructions

1. Add 1 cup sweet red bean paste (anko) and 2 Tbsp water to a small saucepan and simmer until the paste loosens up. Turn off the heat and let cool.
2. In a large bowl, whisk together ¼ cup sugar and 2 large eggs (50 g w/o shell). Then, add 1 cup whole milk, 1 tsp pure vanilla extract, and the red bean mixture.
3. Add 2 cups all-purpose flour (plain flour), 1 tsp baking powder, and 1 pinch Diamond Crystal kosher salt in a fine-mesh sieve and sift over the mixing bowl. Mix well to combine but do not overmix, which will develop gluten and cause a tough pancake texture.
4. In a nonstick frying pan, heat ½ Tbsp butter on medium heat. Pour a ladleful of the mixture on the pan and cook until you see bubbles form on the pancakes. Then, flip over and cook until both sides are nicely golden brown. Continue to make pancakes with the rest of the batter and butter.
5. Serve immediately. You can sprinkle with confectioners' sugar or top with maple syrup and fruits of your choice. I usually add with just maple syrup as the pancakes are already sweet. To save for later, wrap 2 pancakes in a single layer with aluminum foil and put them in a freezer bag. Store in the freezer for up to a month. Use the oven toaster or oven to reheat before you serve.