Dorayaki recipe

Dorayaki

160g cake/plain flour

1 tsp baking powder

4 whole eggs
80g sugar (original: 100g)

1 tbsp honey
3-4 tbsp water

Anko (sweet red bean paste)

1.     Mix flour and baking soda in a bowl.

2.     In another bowl, whisk eggs, sugar, and honey together (*beat till fluffy).

3.     Stir dry ingredients into egg mixture, and whisk until batter becomes smooth.

4.     Heat non-stick frying pan with a small amount of oil and wipe excess oil well. At medium low heat, drop 1/8 of a cup of batter onto the pan, like a pancake.

5.     Cook about 2 minutes until the surface of the pancake has a lot of bubbles and the edges become dry. Flip over and cook 1 more minute.

6.     Transfer to a plate and cover with a wet paper towel.

7.     Take one cake and place a heaping tablespoon of Anko and cover with another cake. Wrap it with cling crap and press with hands. Pinch to seal the edges of the pancakes together.

Adapted from: travelling-foodies