Dorayaki pancake

Ingredients

• 2 eggs
• 60g sugar
• 10g honey
• 1 tsp glucose syrup - (option)
• 1 tbsp mirin
• 2.5g baking soda (dissolve in 1 tsp warm water)
• 80g plain flour or cake flour (T45) - sifted
• 25g ukiko/wheat starch - sifted
• 1 tbsp heavy cream (option)

For the filling
• anko/red bean paste or homemade anko
• heavy cream - whip until stiff

Instructions

• 1. In a medium bowl, use an electric mixer to beat the egg and sugar until smooth and fluffy. Add honey, glucose, mirin, dissolved baking soda and mix well.
• 2. Add sifted flour into the bowl and mix all together with a egg whisk. Add heavy cream (option) and mix.
• 3. Heat a frying pan (or non-stick frying pan) with a small amount of oil over medium-high heat and wipe excess oil. NOTE : the frying pan should be very hot. Reduce the heat to low and pour about 2 to 3 tbsp of batter from #2 (we want to make about 7 to 8 cm diameter dorayaki) onto the pan like when you make a pancake.
• 4. When small bubbles have appeared on the surface of dorayaki, then gently flip over using a spatula and cook the other side until nicely brown.
• 5. Transfer to a plate and let it to cool to room temperature.
• Spread anko/azuki bean paste and whipped cream (if you like) on one pancake, then cover it with another to make a sandwich.
• Wrap dorayaki with plastic wrap until ready to eat.

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