Imagawa-yaki on the Stovetop

Name: Imagawa-yaki on the Stovetop
Yield: Makes 6 servings
Ingredients: 3/4 cup cake flour (about 100 grams); 1 medium egg; 1 1/2 tablespoons sugar (about 20 grams); 2 tablespoons honey; 1 teaspoon baking powder; 2 teaspoons melted butter (about 10 grams); as needed Water,; as needed Sweet red bean paste (anko),

ＥＫ-Ｏ @cook_85038752

Dorayaki is great, but I wanted to make Imagawa-yaki, which has more delicious cake to enjoy. Making the molds takes a little effort, but once you have them, you can also use them for English muffins.
Recipe background:
I wanted to enjoy freshly made Imagawa-yaki at home, just like at a festival! I focused on Imagawa-yaki instead of dorayaki for this recipe.

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Ingredients

Makes 6 servings

3/4 cupcake flour (about 100 grams)
1medium egg
1 1/2 tablespoonssugar (about 20 grams)
2 tablespoonshoney
1 teaspoonbaking powder
2 teaspoonsmelted butter (about 10 grams)
as neededWater,
as neededSweet red bean paste (anko),

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Steps

1

Make the molds: Cut thick paperboard into strips about 1 1/4 inches wide and 8 inches long. Form each strip into a circle about 2 1/2 inches in diameter, secure with a stapler, and wrap with aluminum foil.
2

Sift the cake flour, baking powder, and sugar into a bowl. Add the beaten egg, then gradually add water until the batter is just a bit thicker than pancake batter. Stir in the honey and melted butter, and mix until smooth with no dry spots.
3

Place the molds on a skillet or frying pan. Fill each mold about 2/3 full with batter. When bubbles start to form, place a ball of sweet red bean paste in the center, then pour more batter over the top to cover the filling.
4

Once the bottom is golden brown and set, carefully flip the cakes and cook the other side until golden brown and cooked through.