Experimenting making Japanese takoyaki with red bean filling. Wanted a lighter version than straight pancake batter so added 1 egg whipped egg white.
For 9 takoyaki (one pan): 1/2 cup of Krusteaz pancake mix (+ 3/8 cup of water) combined with 1 egg white whipped to soft peaks. Pour half the mixture into an ebelskiver pan over medium heat (350 degrees f), add red bean mixture, pour other half of mixture, flip.
Because of the two half additions of batter, the results looked like rounded dorayaki. Next time, I’ll use the traditional takoyaki and ebelskiver technique to make a round seamless ball.