Desserts Recipes - Pancakes with Red Bean Paste Recipe

Ingredients

• 175g/6oz/1 scant cup aduki beans, soaked overnight in cold water to cover

• 115g/4oz/1 cup plain (all-purpose) flour

• 1 large (US extra large) egg, lightly beaten

• 300ml/1 1/4 cups semi-skimmed (low-fat) milk

• 5ml/1 tsp vegetable oil

• 75g/3oz/6 tbsp caster (superfine) sugar

• 2.5m/1/2 tsp vanilla extract

• fromage frais or natural (plain) yogurt, to serve (optional)

Serves 4

---

Method:

1. Bring 600ml/2 1/2 cups water to the boil in a pan. Drain the beans in a sieve (strainer), add them to the pan and boil rapidly for 10 minutes.

2. Skim the surface, lower the heat, cover the pan and simmer, stirring occasionally, for 40 minutes or until the beans are soft.

3. Sift the flour into a bowl, make a well in the centre and add the egg and half the milk, drawing in the flour. Whisk in the remaining milk to make a smooth batter. Set aside.

4. Heat a 20cm/8in non-stick omelets pan and brush lightly with the vegetable oil. When hot, add the batter to make 8 thin pancakes, re-greasing the pan as necessary. Cover with foil.

5. When the beans are soft and all the water has been absorbed, process them in a food processor until a smooth paste is produced. Add the sugar and vanilla extract and blitz until the sugar has dissolved.

6. Preheat the grill (broiler). Spread a little of the bean paste on the centre of each pancake and fold them into parcels, pressing down lightly with your fingers to flatten.

7. Place on a baking sheet and grill (broil) for a few minutes until crisp and lightly toasted on each side. Serve with fromage frais or yogurt.

Note: In China, sweetened red beans are often used in desserts and sweetmeats because the rich color is associated with good luck.