Ingredients: For the pancake batter:

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 3/4 cup milk
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract

For the filling:

• 1/2 cup canned sweet red bean paste (store-bought or homemade)
• 1/4 cup European Corinthian black raisins

For cooking:

• Butter or vegetable oil for greasing the pan

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. In a separate bowl, beat the egg lightly, then whisk in the milk, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or vegetable oil.
5. Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circle.
6. Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to look set.
7. Spoon about 1 tablespoon of sweet red bean paste onto the center of each pancake, then sprinkle with a few European Corinthian black raisins.
8. Carefully fold the pancake over the filling to form a half-moon shape. Press down gently to seal the edges.
9. Cook the filled pancakes for an additional 1-2 minutes on each side, or until golden brown and cooked through.
10. Transfer the pancakes to a serving plate and keep warm while you cook the remaining batter and filling.
11. Serve the European Corinthian black Raisin Red Bean Pancakes warm, garnished with extra European Corinthian black raisins or a dusting of powdered sugar if desired.