Gluten-free Imagawayaki or Obanyaki
A popular Japanese snack made from a round, pancake-like shell. It is filled with custard cream. The treat has a crispy, golden-brown exterior and a warm, sweet filling.
Nutrition
Calories: 225kcalCarbohydrates: 29gProtein: 5gFat: 10gSodium: 130mgSugar: 15g
Equipment
- 1 4-cup egg frying pan
Ingredients
- 1 cup flour I used the gluten-free one. You can use all-purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2/3 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 cup custard cream or store-bought vanilla pudding
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat the 4-cup egg frying pan over medium heat. Lightly grease each cup with cooking spray or a small amount of oil.
- Pour a small amount of batter into 2 cups, filling it about halfway. Cook them for 2 minutes.
- Add 1 tablespoon of custard cream into the middle of each cooking batter in the pan.
- After 2 - 3 minutes, pour batter into the other 2 cups (about 1/3 full). Cook for 2 more minutes.
- Use a spatula, fork, or chopsticks to lift the filled pancakes and place them on top of the unfilled ones, filling side down.
- Press them down gently and cook for 2 - 3 minutes.
- Remove the Imagawayaki from the pan. Repeat this process until all the batter is used up.
Notes
To reheat this Japanese dessert, you can:
- Heat it in the microwave at medium power for about 10-20 seconds.
- Wrap it in aluminum foil and place it in the oven for 5-10 minutes at around 300°F or 150°C.
- Steam it for a few minutes until it's heated through. This method helps maintain the soft texture.
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