Dorayaki

Ingredients

• 2 large eggs
• 4 tablespoons granulated sugar
• 1 tablespoon honey
• 1 teaspoon mirin
• 1/2 teaspoon baking soda
• 1 tablespoon water
• 3/4 cup all-purpose flour
• 1 cup canned or homemade tsubuan red bean paste
• 1 teaspoon neutral vegetable oil for greasing pan

Instructions

1. In a medium mixing bowl, whisk together the eggs, granulated sugar, honey, and mirin until the mixture is pale and slightly thickened, about 2 minutes.
2. Dissolve the baking soda in 1 tablespoon of water, then add it to the egg mixture and stir to combine.
3. Sift the all-purpose flour into the bowl and gently fold until a smooth, lump-free batter forms. Let the batter rest for 10 minutes at room temperature.
4. Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with a small amount of vegetable oil using a paper towel, wiping away any excess.
5. Pour approximately 2 tablespoons of batter onto the skillet to form a circle about 3 inches in diameter. Cook until bubbles form on the surface and the edges look set, about 1 to 2 minutes.
6. Flip the pancake and cook the other side for about 30 seconds until lightly golden. Transfer to a plate and cover with a clean towel to keep soft. Repeat with remaining batter to make 8 pancakes total.
7. Allow the pancakes to cool completely to room temperature before assembling.
8. Place one pancake flat-side up and spoon about 2 tablespoons of red bean paste into the center, spreading it gently but leaving a small border around the edge.
9. Press a second pancake flat-side down on top of the filling, pressing lightly so the edges seal together. Repeat with remaining pancakes and filling to form 4 dorayaki.
10. Serve immediately or wrap individually in plastic wrap to store at room temperature for up to 2 days.