Ingredients
- 180 g all-purpose flour
- 2 large eggs
- 90 ml Québec maple syrup
- 60 ml water
- 1 tsp baking soda
- 1 pinch salt
- 250 g cooked unsweetened azuki beans
- 100 ml Québec maple syrup for the filling
Method
- Mash the azuki beans with 100 ml maple syrup and simmer until thick; cool completely.
- Whisk eggs with 90 ml maple syrup, water, salt, and baking soda, then fold in the flour.
- Rest the batter for 10 minutes and cook small rounds on a lightly greased skillet over medium-low heat.
- Turn each pancake when bubbles appear and the underside is golden.
- Sandwich pairs of pancakes with the maple azuki filling.
Conversion and rationale
Original sweetener (classic version): 100 g white sugar plus 20 g honey in the batter, with sweetened azuki paste
Conversion used: Replace batter sugar and honey with 90 ml maple syrup; use 100 ml maple syrup to sweeten 250 g cooked azuki beans; reduce added water by about 20 ml compared with a sugar-based batter.
Why Quebec maple syrup: Maple echoes the roasted flavour of azuki beans and gives the soft pancakes a gentle caramel aroma. Sweetening the filling from scratch also avoids the overly dense sweetness of many prepared pastes.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →