Imagawayaki with Melty Cream Cheese, Made with Hotcake Mix!

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Cooking Steps

1. 1

   Return the cream cheese to room temperature, put it in a bowl, knead until soft, then add the sugar (for cream cheese) and mix well.

   Advice: Returning cream cheese to room temperature makes it easier to mix with sugar and achieve a smooth cream. Heating it slightly in the microwave is also an option.

   Ingredients

   Cream cheese 100g

   Sugar 20g
2. 2

   In a separate bowl, beat the egg, add milk and mix well. Add the hotcake mix and whisk until there are no lumps. Be careful not to overmix, as it will become tough.

   Advice: Overmixing hotcake mix can develop gluten and make it tough, so it's key to stop when there's still a little bit of flouriness remaining.

   Ingredients

   Egg 1

   Milk 160ml

   Hotcake mix 200g
3. 3

   Heat a frying pan (or Imagawayaki maker) over medium heat and lightly grease with salad oil (for frying). Once, place it on a damp cloth to cool slightly, then pour in the batter with a ladle and place the cream cheese made in Step 1 in the center.

   Advice: Cooling the frying pan prevents uneven baking and ensures a nice finish. Once you pour in the batter, place the cream cheese immediately.

   Ingredients

   Salad oil A little
4. 4

   Pour a small amount of additional batter over the cream cheese, cover with a lid, and cook over low heat for about 3 minutes. When the edges of the batter solidify and bubbles appear on the surface, flip it over, cover with the lid, and cook for another 2 minutes until done.

   Advice: The key to success is to cook slowly over low heat to prevent burning. If the browning isn't enough, extend the cooking time little by little.

   ⏱ Cook one side 3 min

   ⏱ Cook other side 2 min