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Dorayaki

Ingredients

  • 3 eggs
  • 2 tbsp (32 g) milk
  • ⅓ cup + 2 tbsp (110 g) sugar
  • 1 tbsp (21 g) honey
  • 1 tsp (3 g) vanilla extract
  • small pinch salt
  • 1 cup (155 g) cake flour
  • 1 tsp (4 g) baking soda
  • 1 - 2 tsp mirin
  • 210 g anko (sweet red bean paste)

Instructions

  • Whisk together the eggs, milk, sugar, honey, vanilla, and salt in a large bowl until it becomes light and fluffy, about 3 minutes.
  • Sift in the cake flour and baking soda and whisk until combined. Cover and place in the refrigerator for 30 minutes.
  • Remove from the refrigerator. Add one teaspoon of mirin and whisk in. If the batter feels too thick (it should look like pancake batter), add another teaspoon of mirin.
  • Heat a non-stick pan over medium-low. Add ⅓ cup of batter to the pan and cook until bubbles start to appear on the top, about 1 to 2 minutes. Flip and cook until the other side is golden brown, about 20 to 30 seconds. Transfer to a wire rack and cover with a kitchen towel to keep moist. Repeat until all of the batter is cooked. You’ll end up with about 10 to 12 pancakes.
  • To prepare the dorayaki, take one of the pancakes and place a generous scoop of anko in the center. Top with another pancake and press together. Lightly pinch together the edges. Wrap tightly in plastic wrap. Enjoy immediately or store in the refrigerator for up to 3 days.