Japanese Dorayaki

Ingredient

Method

90g AP Flour 0.5tsp baking soda 1tsp baking powder 60g caster sugar 1.5tbsp honey 2 A eggs 0.5 tbsp veg oil 0.5 tsp vanilla essence 0.5-1 tbsp water cooking oil for frying Filling: red bean paste *makes 8-10

1. Beat eggs & sugar until mixture becomes bubbly, light and fluffy (before ribbon stage). 2. Add honey, veg oil and vanilla ess and mix well. 3. Sift flour, baking powder & baking soda into batter and using spatula to mix until well combined. Let the mixture rest in the refrigerator for about 15 minutes. 4. Stir in 1/2 tbsp of water at a time to get the right consistency. The batter should be slightly thicker than regular pancake batter. 5. Wipe excess oil from non-stick frying pan for every time pour the batter (sticky than pancake). Pour pancakes onto non-stick frying pan. Cook about 1-3 minutes on low heat or until pancake starts to bubble on top, then flip to other side and cook until other side is golden. Transfer to a plate and cover up with damp towel to prevent from drying. Repeat until all batter has been used up. 6. Scoop a teaspoon of red bean paste and place it in the center of the one the pancakes. Slightly spread the red bean paste to the side, but ensuring the center is slightly higher. Sandwich with another piece of pancake, gently pieces together. Wrap dorayaki with plastic wrap until ready to serve.