Dorayaki (sweet Red Bean Paste Pancakes)
Instructions
Crack eggs into the bowl and beat the eggs, put the sugar and honey and mix it until it gets thicker. Mix baking soda in water and add it to the egg mixture and mix. Put cake flour through a sifter. Mix the egg mixture without whisk. Get rid of any lumps of flour and be careful not to over whisk. Cover the mixture with plastic for 30 minutes. Adjust the thickness of the butter using the whisk. Let it flow into the bowl, add 1 tsp water, and repeat the process.
Heat the electric griddle and grease it. Drop the butter onto the griddle into 3 1/2 diameter. When small bubbles pop up flip them over and bake about 20 seconds and place on the cooling rack and cover with kitchen towel to keep the pancake's moist.
Let us make the whip cream. Put the bowl with whip cream on the iced water and add sugar. Whip the cream with electric mixer for 2-3 minutes. Remove the bowl from iced water. Add quarter pound of Premade Anko and mix it with rubber spatsula.
Take the pancake, spread the anko and cover with another pancake and shape it with your hands and place it in the plate.
** When baking pancakes, set the griddle at about 340 degrees F (170C). Higher temperature would cause pancakes to burn easily and lower temperature would make them hard and dry.
