Dorayaki red bean pancake sandwiches

Name: Dorayaki red bean pancake sandwiches
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 3 Eggs; 100 g Caster sugar; 20 g Honey; 150 g Plain flour; 3 g Bicarbonate of soda; 10 ml Vegetable oil, for wiping the pan; 300 g Sweetened red bean paste

Fluffy honey pancakes from Japan, sandwiched in pairs around sweet red bean paste. A favourite after-school treat there, and lovely warm or cold.

Ingredients

3 Eggs
100 g Caster sugar
20 g Honey
150 g Plain flour
3 g Bicarbonate of soda
10 ml Vegetable oil, for wiping the pan
300 g Sweetened red bean paste

Method

Whisk the eggs, sugar and honey together for a couple of minutes until pale and a little foamy.
Mix the bicarbonate of soda with 60ml water, whisk it in, then sift in the flour and whisk until smooth. It should be thick but pourable, like double cream. Rest it for 10 minutes.
Heat a non-stick frying pan over a low-medium heat and wipe it with a little oil on kitchen paper. Pour in about 2 tablespoons of batter to make a 9cm round. Cook for 2 minutes until bubbles appear and the edges set, flip and cook for 1 more minute. Keep going until you have 16, stacking them under a clean tea towel so they stay soft.
Spread a heaped tablespoon of red bean paste on the pale side of one pancake, mounding it in the middle, then press a second pancake on top, golden side up. Serve warm or wrap in cling film for later.