Combine the flour and baking powder in a bowl, stir with a whisk to break up the lumps and incorporate air into the flour.
Put the egg into a different bowl and beat well with the whisk. Add the amazake and mix. (Use a food processor or blender to make the amazake smooth in advance.)
Add the egg and amazake mixture into the bowl with the flour, and mix quickly with the whisk.
Coat a frying pan with oil, heat until steam rises, then place the pan on top of a damp kitchen towel to cool. (Skip if you use a Teflon-coated frying pan.)
Return the frying pan to the stove, turn the heat on low, then pour on a ladle full of batter. (It will be a circular shape if poured at a slightly high distance from the pan.)
When the surface starts to bubble and dry, then flip over. (If it the color is too light, the heat is low, and if it browns to a dark color, then the heat is high. Adjust accordingly.)
After the both sides are browned, it's done. Stack the pancakes on a plate as you cook. Keep the pancakes warm with a kitchen towel so that they won't cool as quickly.
You can enjoy the pancakes even more if you pour on some syrup or whipped cream, or serve with fruit.
Story Behind this Recipe
Even though I make amazake at home, the sad truth is that I'm the only one in our family who enjoys it. So I used it to make pancakes. My children gobbled them down, but they didn't believe me when I told them those pancakes were made with amazake.
Depending on the condition of your amazake, the texture of the batter will vary. If the batter is not smooth and appears to be too heavy, dilute with water. The batter has the right texture if it slides smoothly from the whisk or ladle. In fact, the batter in the photo for Step 3 was slightly too heavy. (I diluted it with water after I took the photo.)