Steps

1. In a bowl, combine Rice Flour 60g and Baking Powder 2g and mix well.
   🕒 00:39
2. In a separate bowl, whisk together 1 Egg, Mirin (Sweet Rice Wine) 10g, Honey 10g, Sugar 20g, and Water 2 tbsp until smooth.
   🕒 00:53
3. Add the dry ingredients from step 1 to the bowl from step 2. Mix well until the batter is smooth and free of lumps.
   🕒 01:07
4. The batter consistency should be like thin syrup, flowing easily when scooped. If the batter is too thick, add a little more water, depending on the type of rice flour used.
   🕒 01:25
5. Heat a frying pan over low heat. Using a non-stick pan will help prevent uneven browning.
   🕒 01:40
6. Once the pan is warm, pour the batter into 8-10cm circles. Key Tip: Pouring from a slight height onto one spot will help create a perfect circle.
   🕒 01:51
7. Cook over low heat. When small bubbles start to appear on the surface of the batter, it's time to flip.
   🕒 02:11
8. Gently loosen the edges of the pancake with a spatula and check the underside for browning.
   🕒 02:20
9. Once browned, flip the pancake and cook for about 30 seconds to lightly brown the other side.
   🕒 02:28
10. Remove the pancakes from the pan once both sides are lightly browned. Cover with plastic wrap to prevent drying and let them cool slightly.
    🕒 02:35
11. Repeat the same process for the remaining batter.
    🕒 02:41
12. Once cooled, spread a layer of chunky sweet bean paste on the inside surface of one pancake.
    🕒 03:16
13. Pipe or spread whipped cream over the sweet bean paste.
    🕒 03:27
14. Place half-cut strawberries in the center. You can also add freeze-dried strawberry flakes or diced roasted almonds for extra flavor and texture.
    🕒 03:36
15. Top with another pancake to complete the dessert. Enjoy!
    🕒 03:52