Dorayaki

Ingredients

• 2Eggbeaten, base of the batter
• 3⅛ ozSugargranulated, unrefined cane or fine white sugar
• 1 tbspHoneyfor moistness and browning
• 4⅔ ozCake floursifted
• ⅛ ozBaking sodadissolved in a little water
• 1 tspBaking powderalternative to baking soda, sifted with the flour (optional)
• 2⅔ tbspWaterto adjust the batter consistency
• 7 ozAnko (sweet red bean paste)filling, store-bought or homemade
• Vegetable oilwiped thinly onto the pan
• 2 tspMirinfor gloss and aroma in the batter (optional)
• 1 tspVanilla extractto flavour the batter (optional)
• Whipping creamwhipped, in addition to the bean paste (optional)
• Strawberrieshalved, as filling with mascarpone (optional)
• Mascarponeas a light filling variation (optional)

Method

1. Beat the eggs in a bowl, add the sugar and honey, and stir until smooth and the sugar has mostly dissolved.
2. Dissolve the baking soda in a little water and stir it into the egg mixture. If you prefer baking powder, sift it with the flour in the next step instead.
3. Sift the cake flour over the egg mixture and stir from the centre outwards until the batter is smooth — don't overwork it, or the pancakes turn tough.
4. Cover the batter and let it rest for 15 minutes to 1 hour, then loosen it with the remaining water until it flows easily.
5. Heat a frying pan or griddle over medium heat and wipe it with the thinnest film of vegetable oil; on a griddle, work at 340 °F or 190–390 °F.
6. Pour the batter in portions so you get round cakes of about 8–10 cm. After roughly 2 minutes, when bubbles appear on the surface, flip them and finish briefly on the second side.
7. Let the pancakes cool under a cover or on a rack so they don't dry out.
8. Spread anko on the pale underside of one pancake, set a second on top with the browned side facing out and press gently. Wrap the finished dorayaki individually or store them airtight.
9. Wrapped this way they keep for one to three days, and are eaten warm or at room temperature.

Tips and variations

Baking powder works in place of baking soda — just sift it in with the flour. For especially airy pancakes, warm the egg and sugar mixture over a water bath to body temperature and whisk until it falls in ribbons; a splash of mirin adds gloss and aroma, vanilla extract a gentle sweetness. For a tea version, mix the batter with royal milk tea — black tea leaves steeped in milk — instead of water, and fill with anko and whipped cream; for a Western twist, try mascarpone and halved strawberries. Shop-bought bean paste can be simmered with a little water to soften it, or cooked down until the consistency is right. To keep the browning even, rest the base of the pan on a damp cloth between batches. Dorayaki are at their best fresh, with a pot of tea.