-
In a mixing bowl, mix eggs, sugar and
syrup.
-
Using a whisk, beat until sugar has
dissolved and mixture has a smooth consistency.
-
Add flour, a little at a time, and mix
well.
-
Dissolve baking powder in 150 ml water
and slowly stir into batter.
-
Beat well.
-
Place a small frying pan over medium
heat and when hot wipe base with oil soaked absorbent kitchen paper.
-
Reduce heat to lowest setting and
slowly ladle batter into centre of the pan.
-
The size of the ladle determines the
size of the 'gong' pancake, which should be about 13 cm in diameter.
-
Cook for about 3 minutes; when bubbles
appear on the surface turn pancake over and cook other side for
about 2 minutes.
-
Remove to a plate.
-
Repeat process of oiling and baking
until remaining batter is used up.
-
As the pan gets hotter, gradually
reduce the cooking time by 1 minute on each side.
-
Spread about 2 tablespoons of sweet
adzuki (red bean) paste in the centre of a pancake and cover with
another pancake to make a 'gong'.
-
Alternatively, make a half gong, by
folding 1 pancake with 1 tablespoonful of paste inside.
-
Serve hot or cold, accompanied by
Japanese green tea, if wished.
