Dorayaki Pancakes

Step 1: Mix the egg, sugar, honey and mirin in a bowl with a whisk. Once done, add half of the milk, whisk again and add the rest of the milk. Finally sieve the pancake mix or flour into the mixture while continuously whisking.

Step 2: Place a frying pan on medium heat for a few minutes until hot. Once hot, decrease the level of heat to low and coat the surface with a thin layer of vegetable oil.

Step 3: Use a ladle to slowly pour about 1 tablespoon of batter onto the pan. Try doing this from a little bit of a height such as 30-50cm for a nice, even circle. Let the dorayaki pancake cook until you can see small bubbles forming at the surface. If you’re not sure when to flip it over, check the texture and color of the bottom by lifting a side of the dorayaki with a spatula. It should have browned into a nice even honey color.

Step 4: Flip the dorayaki over and let it cook for just 1 or 2 more minutes. Once done, remove the dorayaki pancake from the pan and let it cool on a wire rack.

Step 5: Empty the contents of a tin of sweet red beans and crush with a fork until your desired consistency. Spread a layer over one pancake and then sandwich it with another.

TIPS/OPTIONS: If you would like to make thicker pancakes, simply add less milk. You can also try to use kuri chestnuts to fill your dorayaki. Try mixing 150g prepared azuki beans with 200ml whipping cream for a luxurious azuki cream filling.