Dorayaki (Japanese Red Bean Pancake)

Dorayaki Batter

1. Add 2 egg, 80 g sugar, and 1 tbsp honey to a mixing bowl and whisk until well combined.
2. Sift 120 g cake flour and ½ tsp baking soda into the bowl and whisk until smooth.
3. Add 50 ml water and mix again.
4. Transfer the mixture into a jug or bottle and store in the refrigerator for 30 minutes.

Frying

1. Start heating the pan on a low heat for about 10 minutes before you plan to start. This will make the heat even on the pan. Add a small amount of cooking oil to the pan and use kitchen paper to spread it all over the pan and remove any excess. This will give the dorayaki a clean, smooth surface without any spots.
2. Take the jug from the refrigerator and pour the batter into the pan approximately 8cm (3 inch) diameter per pancake. Try and keep each pancake spaced well apart to prevent merging. Depending on the size of your pan, cook 2-3 at a time.
3. Cook for about 1 1/2 to 2 minutes or until you see bubbles forming on the top.
4. Use a spatula to carefully flip each pancake and cook on the other side for about 1 minute or until cooked all the way through.
5. Transfer to a plate and grease the pan before each batch. Repeat until all of the batter is used up.

Assembly

1. Measure out 300 g red bean paste and add about 2 tbsp to half of the pancakes. Try and spread it so that it's thicker in the middle, this will help make the dorayaki's classic dome shape.
2. Place a plain pancake on top of each one that has red bean paste. Lightly press around the edges to close the dorayaki.
3. Enjoy!