Honey Dorayaki Pancakes Filled with Sweet Red Bean Paste

What you need

• 2 large eggs, room temperature
• 80 g (1/3 cup) sugar
• 1 tbsp honey
• 1/2 tsp baking soda
• 50 ml (3 1/2 tbsp) water, plus 1-3 tsp to adjust
• 130 g (1 cup) cake flour
• 1 tsp neutral oil, for the pan
• 250 g (9 oz) sweet red bean paste, anko, made from adzuki beans

Method

Restated from the original video

1. 1

   Beat the eggs lightly in a bowl. Add the sugar and honey, warming the honey first if it is too stiff to mix.

2. 2

   Whisk until the mixture turns pale and slightly thick, about 3 min.

3. 3

   Dissolve the baking soda in the 50 ml water and stir it into the egg mixture.

4. 4

   Sift in the flour and whisk just until no dry lumps remain, without overmixing.

5. 5

   Cover the bowl and let the batter rest for 30 min.

6. 6

   Stir the batter and check it: it should fall from the whisk in a thick ribbon that settles flat within a few seconds. Add extra water 1 tsp at a time if it is too stiff.

7. 7

   Heat a nonstick frying pan over medium-low heat, or an electric griddle to 170 °C (340 °F). Wipe it with an oiled paper towel so only a faint film remains.

8. 8

   Pour about 2 tbsp batter from a little height into one spot so it spreads into a 9 cm (3 1/2 in) round.

9. 9

   Cook until small bubbles appear across the surface and the underside is an even deep golden brown, 1-2 min. Flip and cook the second side for 20-30 seconds.

10. 10

    Transfer to a rack under a damp kitchen towel so they stay soft. Repeat with the rest of the batter to make 12 pancakes, wiping the pan with oil only when needed.

11. 11

    Pair the pancakes by size. Spread about 2 tbsp red bean paste on the pale side of one, mounding it in the middle.

12. 12

    Cover with the second pancake, golden side up, and press the edges gently to close. Wrap in plastic until serving so they stay moist.

Imported from cookingwithdog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.