Soak 2 cups of adzuki beans in cold water overnight.
The next morning, put the beans in a pan with clean water and bring to the boil.
Drain and replace the water with cold water.
Repeat this 2 times. This helps get rid of all the scum.
When the beans are soft, add in 1/2 cup of sugar and 1 tbsp of maple syrup.
Mash or blend to a smooth paste and set aside until you have made your pancakes.
Bring the milk and cream and vanilla to the boil.
In a separate bowl whisk the egg yolks, sugar and cornflour.
Pour the hot milk and cream mixture on top of your egg yolks whisking as soon as possible.
Transfer the mixture back to the saucepan and simmer for 2-4 minutes.
Leave to cool until wobbly.
Whisk the eggs and sugar until light and fluffy.
Mix the baking soda and water in a separate bowl before adding to the egg mixture.
Finally whisk in your vanilla essence.
Heat up a non-stick pan (no oil) and put enough batter to make a small pancake.
When bubbles start appearing, flip your pancake. When the pancake is done, leave to cool and cover with a damp tea towel so they don’t dry out.
When you have a pair of pancakes, put in a dollop of the adzuki paste or cooled custard in the centre of the pancake. Use the left over batter to create a seal and squeeze another pancake on the top. Leave to cool.