Golden Cloud Red Bean Pancakes

Whisk eggs and sugar together vigorously in a large bowl until the mixture is pale and slightly frothy, about 2 minutes.

Add honey, mirin, and vanilla extract, whisking until fully incorporated.

Sift flour, baking powder, and salt together, then fold the dry ingredients into the egg mixture gently until just combined. Do not overmix.

Stir in the milk to achieve a smooth, pourable batter. Cover and rest for 15 minutes at room temperature to let the gluten relax.

Heat a non-stick pan or griddle over medium-low heat. Lightly oil the surface with a paper towel dipped in neutral oil.

Pour approximately 2 tablespoons of batter per pancake, letting it spread naturally into a round circle about 8cm across.

Cook until the surface is covered in small bubbles and the edges look set, about 2 minutes. Flip carefully and cook the other side for 1 minute until golden.

Transfer to a wire rack and repeat with remaining batter, making an even number of pancakes.

Spread about 2 tablespoons of anko on the flat side of one pancake, then press a second pancake on top to form a sandwich.

Serve warm or at room temperature, dusted lightly with powdered sugar if desired.