Soft and fluffy Obanyaki (Japanese Stuffed Pancake) with different fillings

Obanyaki or Imagawayaki is a popular Japanese Pancake usually filled with red bean paste. In this recipe I will show you how to make soft and fluffy pancakes. I’ve also added different fillings for a variety of flavours. As an added bonus, I will also show you how easy it is to cook “sunny side up” eggs in the Obanyaki mould in my YouTube video. Try this easy recipe, it is well worth it!

To learn how to make this popular and yummy pancake, please click on the image below to view my video tutorial. 

If you like my video, please support me by clicking on the red “Subscribe” button on my YouTube channel. 

Thank you very much for your support.

YouTube link: https://youtu.be/BxIq-NxWfhk

Print

Soft and fluffy Obanyaki (Japanese Stuffed Pancake) with different fillings

Makes 6 – 8 pancakes

Author: Shiokman Eddie

Ingredients

Dry ingredients

• 130 g cake flour
• 2 tsp baking powder
• ¼ tsp salt optional

Wet Ingredients

• 80 g milk
• 80 g water
• 2 egg yolks
• 2 tsp cooking oil
• ½ tsp vanilla extract optional

Meringue

• 2 egg white
• 2 Tbsp sugar
• 1 tsp vinegar or lemon juice

Fillings

• Parmesan Cheese
• Red Bean Paste with Banana Slices
• Ham and Cheese

Instructions

Preparation

1. Mix dry ingredients together with a whisk.
2. Mix wet ingredients together in a separate bowl.
3. Add wet mixture to dry ingredients and mix well to form a batter.
4. Set aside and prepare meringue.
5. In a separate container, whisk egg whites till foamy. Add vinegar and half of the sugar. Continue beating and then add the remaining sugar. Beat until soft peaks form.
6. Add meringue into batter in 2 stages and mix well.
7. Leave pancake mixture in the fridge for at least 15 mins.

Cooking Pancakes

1. Place a 4 hole Obanyaki mould over a stove on very low heat.
2. Spray or brush the cavities with a little cooking oil. Wipe off excess oil with a kitchen towel.
3. Pour batter into 2 cavities about 40% full. When the batter starts to bubble, add some fillings of your choice on the batter.
4. Fill the other 2 cavities with batter, about 40% full. These will form the covers.
5. When the batter of the covers starts to bubble, gently lift and overturn them to cover the filling portions.
6. Turn over one more time to ensure both sides are thoroughly cooked.

Cooking Eggs (Sunny Side Up)

1. Oil the mould cavities.
2. Break an egg into each cavity over medium heat.
3. Cook for a few minutes until the egg white turns opaque

Recipe Notes

1. For a simpler and faster method, mix the whole egg into wet ingredients. But the pancakes may not be so fluffy.
2. If you do not have a 4 hole Obanyaki pan, you could use 2 metal rings to make.
3. Use 2 wooden skewers to flip pancakes.
4. Use low flame.
5. For frying eggs (sunny side up) in a pan, use more oil to grease the pan. No need to wipe off excess oil.
6. Add more batter if you prefer a thicker pancake. Or less batter, if you prefer a thinner pancake.
7. You could push some batter to the sides for a crispy edge, like mee chiang kueh.