Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
1/2 cup okara, packed
1 cup all-purpose flour
1 cup sugar
2 large eggs
1/2 teaspoon soda
1 teaspoon water
4 tablespoons water
1/2 teaspoon vanilla extract
4 tablespoons butter or margarine
Pancake syrup or honey
4-6 tablespoons vegetable oil
1. Toast okara in a skillet for 20 minutes over low heat.
2. Sift flour and sugar. Beat eggs and sugar until stiff peaks form. Mix soda with 1 teaspoon water, add to egg and sugar mixture. Add 2 tablespoons water and mix with okara and flour. Leave for 30 minutes. Add 2 tablespoons water and stir well.
3. Heat a skillet, pour thin film of oil; pour about 3 tablespoons of batter to form 3 inch pancake; cook over low to medium heat until surface becomes bubbly. Turn and fry until lightly brown.
4. Serve with butter, syrup or honey with hot.
Note: For your snack, place some bean paste between two pieces of pancakes.
Makes 20 (3 inch) pancakes.