Dorayaki

Ingredients

• 150g All-purpose flour
• 2 Eggs (medium)
• 80g Sugar
• 2 EL Honey
• 1 TL Baking powder
• 60ml Water
• 200g Anko (red bean paste)
• 1 TL Vegetable oil

Instructions

1. In a large bowl, whisk eggs, sugar, and honey until the mixture is light yellow and airy.
2. Sift the flour and baking powder, then gradually fold them into the egg mixture. Add water and continue mixing until you have a smooth batter without lumps.
3. Cover the batter and let it rest for 15 minutes at room temperature, allowing the baking powder to activate.
4. Heat a lightly oiled non-stick pan over medium heat. Drop one tablespoon of batter per pancake, forming small pancakes of about 7-8 cm in diameter.
5. Cook the pancakes for about 2-3 minutes on one side until bubbles form on the surface, then flip and cook the other side for another 1-2 minutes until golden brown.
6. Let the finished pancakes cool on a wire rack.
7. Once the pancakes are cooled, spread a teaspoon of red bean paste on the bottom of one pancake and cover with a second pancake to form a sandwich.

Nutrition