So I'm not much of a food stylist or a photographer, and I realize the above (and below) photographs don't look particularly appealing, but these pancakes were delicious. And the girls were ever so grateful.
I don't eat more dessert than the next person, in fact we usually only make some when we have company, and when Hubby invariably brings something home it goes bad before we finish it. But I am drawn to desserts. When I get a new recipe book for our culture studies, the first thing I do is flip to the dessert section. I also prefer baking rather than the incessant chopping and preparations of most meals. And the Chinese dessert sections have been a bit disappointing, the few options available being unappealing to us. For one thing, dessert is not typically a separate course - there are sweet snacks or street foods, and even sweet dishes to accompany the main meal, like steamed buns with sweet fillings. For another, most sweet dishes are rather gelatinous, which is a texture the four of us have a hard time wrapping our heads (tongues!) around.
Enter red bean paste pancakes. Sweet red bean paste slathered over what are essentially eggy crepes (one of the main food groups for us French Canadians), which are then deep fried in oil. Healthy, no. Delicious, yes.
Sweet Red Bean Paste Pancakes
Recipe adapted from Munch Ministry
Home made or store bought red bean paste (see our recipe), at room temperature
3/4 cup of flour
1/4 tsp salt
1 1/2 cup waterOil for frying
Sesame seeds (optional)
Make the crepes by sifting together the flour and salt. Whisk the eggs into the water. Slowly add the water as you continue whisking into the flour to make your pancake batter - it will be quite thin and watery. Using a non-stick pan on med-high heat, pour 1/3 cup batter to make thin crepes. If you are really good at making crepes, do it with 1/4 cup of batter.
Once your pancakes are made, spread a heaping tbsp of red bean paste over the pancake. Fold your pancake in thirds. This is the simple way of putting together the pancakes - for the more (seemingly) authentic way, follow pictorial directions found at Christine's Recipes.
Heat approximately 1/2 to 1 inch of oil in a frying pan. Fry those pancakes until crisp, flipping it over after a few minutes to cook the top. Drain on papertowel. Cut each into four pieces, and sprinkle with sesame seeds. Serve warm.
You can find more pancake recipes on our page: