Authentic home cooking from Japan, with US measurements. 
Imagawa-yaki with Pancake Mix
No need for a scale! You can use any filling you like—enjoy them hot and fresh!
Recipe background:
I made this because I had some leftover custard.
Imagawa-yaki with Pancake Mix
No need for a scale! You can use any filling you like—enjoy them hot and fresh!
Recipe background:
I made this because I had some leftover custard.
Open in Cookpad AppSteps
- 1
Grease ring molds with shortening (or vegetable oil). If using sweet potatoes, boil or steam them until soft.
- 2
For custard, see recipe ID:17502538. The black beans are leftover simmered beans!
- 3
In a bowl, mix the pancake mix and soy milk until smooth. Add the eggs and gently mix until fluffy.
- 4
Lightly oil and preheat a griddle or skillet. Reduce to low heat, place the ring molds, and pour in the batter from step 3 to about 1/2 inch (1 cm) thick.
- 5
Cover and cook until bubbles form on the surface. Remove from heat and take the cakes out of the molds. Re-oil the pan, place the molds back, and pour in more batter from step 3 to about 1/2 inch (1 cm) thick. Cover again.
- 6
When bubbles appear, add your desired filling, then pour a little more batter from step 3 around the filling. Place the previously cooked cake on top, browned side up.
- 7
Once the edges are set, they're ready. Remove from the molds while still hot.
- 8
You can also use a grilled rice ball mold in a sandwich maker for a cute shape and easy removal!
- 9
Try fillings like sweet potato, custard, or black beans!
- 10
Also delicious with fava bean paste!
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