Large Gluten-Free Japanese Pancake (Obanyaki) with Rice Flour QC

Name: Large Gluten-Free Japanese Pancake (Obanyaki) with Rice Flour QC
Ingredients: 1 large egg; 3 tablespoons (40 grams) beet sugar (or granulated sugar); 2/3 cup (150 ml) soy milk; 1 1/4 cups (150 grams) rice flour; 2 teaspoons baking powder; 2 teaspoons vegetable oil (such as canola or salad oil); 2/3 cup (150 grams) sweet red bean paste (anko)

emikitchen @emi__kitchen

Gluten-free! This is a large obanyaki (Japanese pancake) about 7 inches (18 cm) in diameter.
Recipe background:
I made this gluten-free by substituting rice flour for wheat flour.

emikitchen @emi__kitchen

Gluten-free! This is a large obanyaki (Japanese pancake) about 7 inches (18 cm) in diameter.
Recipe background:
I made this gluten-free by substituting rice flour for wheat flour.

Saved

Ingredients

1large egg
3 tablespoons (40 grams)beet sugar (or granulated sugar)
2/3 cup (150 ml)soy milk
1 1/4 cups (150 grams)rice flour
2 teaspoonsbaking powder
2 teaspoonsvegetable oil (such as canola or salad oil)
2/3 cup (150 grams)sweet red bean paste (anko)

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Steps

1

Mix all the ingredients marked with ☆ (egg, sugar, soy milk, rice flour, baking powder) to make the batter.
2

Heat a medium skillet over low heat and coat the sides and bottom with vegetable oil.
3

Pour in half of the batter and cook for 5 minutes.
4

Remove to a plate, spread the sweet red bean paste evenly on top, leaving about a 1/2-inch (1 cm) border around the edge.
5

Pour the remaining batter into the skillet and cook over low heat for 1 minute.
6

Flip the bean paste-topped pancake onto the batter in the skillet, gently press down, cover with a lid, and cook for 6 minutes.
7

It's ready to serve!
8

Watch the YouTube video: https://youtu.be/B1-R_zCYoyA