1 Wash the aduki beans, then boil in a large amount of water.
2 When the water boils, add a bit of cold water to prevent it from boiling too fiercely. Repeat several time.
3 Simmer until the water turns red.
4 Drain the beans and rinse with cold water.
5 Put the beans in a saucepan with water to cook.
6 When cooked (a bean is easy to squash with your finger tips), place in a bowl and put to one side.
7 Pour away the water, cover the beans with more cold water. Repeat until the water is clear.
8 Place beans in a cloth and squeeze out water.
9 Put the sugar, glucose syrup and beans in a saucepan.
10 cook until they form a paste.
11 Put on a plate and leave to cool.
1 crack the eggs into a bowl and add sugar.
2 Dissolve the bicarbonate of soda in 10g of water, and add to the eggs with the honey and mirin.
3 Add the sieved flour and mix together.
4 If the batter is too stiff, add a little water.
5 heat a frying pan and put in a little batter.
6 When bubbles appear, turn the pancake.
7 Allow to cook for 30 seconds.
8 Lay the little pancakes on a cloth.
9 Place one on top of another in pairs and leave to cool.
10 Spread anko between each pair of pancakes.
INGREDIENTS (for 25 filled pancakes)