Super Fluffy Dorayaki | Dora Cakes

Prepare the batter:

1. Start by separating the yolks and whites of two eggs.
2. In a bowl, combine one egg yolk with cooking oil, milk, and mirin. Sift flour into the mixture and whisk until you have a smooth batter. Be careful not to overmix, as excessive mixing can lead to denser pancakes due to gluten development.
3. Next, mix baking soda and water together, then add this mixture to the batter. Stir until fully incorporated. Cover the batter (1) and let it rest for 15 minutes.
4. In a separate bowl, whisk the two egg whites with a few drops of lemon juice or vinegar, a pinch of salt, and sugar. Ensure that the bowl and whisk are clean, without any residue from the egg yolks or fat. Add the salt initially and then incorporate the lemon juice or vinegar when the egg whites begin to foam. Gradually add sugar as you continue to whip the egg whites.
5. You don't need to whip the egg whites until they form soft peaks, as this can result in more sponge-like pancakes. Stop whisking when the egg whites turn white and opaque, and the large bubbles disappear. When you lift the whisk, a peak should briefly rise before collapsing, while still retaining some shape.
6. Add the remaining egg yolk to the egg white mixture and gently fold them together, being careful not to overmix and lose the airy texture.
7. Finally, combine the egg white mixture with the batter (1) by folding them together carefully.

Cook the pancakes as follows:

1. Preheat a non-stick pan over medium heat and add a few drops of oil. Remove any excess oil by wiping the pan with a paper towel, ensuring that the pancakes brown evenly. Reduce the heat to medium-low or low.
2. Use a ladle to drop approximately 2 tablespoons of batter onto the pan. Place the lid on and allow the pancake to cook until small bubbles form on the surface. Resist the temptation to increase the heat, as this can lead to uneven browning. The cooking time should be around 2 minutes.
3. When small bubbles form all over the pancake and the edges are no longer wet, flip it over and cook for an additional minute.
4. Remove the cooked pancakes from the pan and place them on a plate. Cover them with a damp towel or cling wrap to prevent them from drying out. Repeat this process until all the pancakes are cooked. Remember to gently fold the batter before frying each new pancake to ensure an even distribution.
5. Assemble the Dora Cakes by sandwiching two pancakes together with Anko paste (the sweet red bean filling). Add a bit more red bean paste in the center to form a mound, making the center thicker than the edges.
6. Wrap the pancakes with plastic wrap and keep them covered until you're ready to serve.