Dorayaki

Ingredients

• 2 large eggs
• 100g caster sugar
• 1 tbsp honey
• 1 tbsp mirin
• 120g plain flour
• 1/2 tsp bicarbonate of soda
• 1 tbsp water, for the bicarbonate
• 2 to 3 tbsp water, to loosen the batter
• 300g anko (sweet red bean paste), tsubuan or koshian
• Neutral oil, for the pan

Before you cook

• Whisk the eggs, sugar and honey together in a bowl for 2 minutes until the mixture is pale and slightly thickened.
• Whisk in the mirin.
• Sift the flour into the egg mixture and fold it in until no dry flour remains, without beating it.
• Cover the batter and rest it at room temperature for 20 minutes, which relaxes the gluten and gives the pancakes their tender crumb.
• Divide the anko into six portions and roll each into a ball, then flatten it into a disc about 6cm across.

Steps

1. Dissolve the bicarbonate of soda in its tablespoon of water and stir it into the rested batter.
2. Add water a tablespoon at a time until the batter falls from the spoon in a thick unbroken ribbon that sinks back within about three seconds.
3. Heat a non-stick frying pan over low to medium-low heat for a full 3 minutes, because an evenly warmed pan is what gives dorayaki their unblemished golden faces.
4. Wipe the pan with an oiled piece of kitchen paper, then wipe it again with a dry piece so almost no oil is left.
5. Pour a scant tablespoon and a half of batter from about 10cm above the pan and let it spread into its own circle of roughly 8cm, without spreading it with the spoon.
6. Cook for 2 minutes, watching for small bubbles to open across the whole surface and the edges to dull.
7. Flip the pancake with a palette knife and cook the second side for 45 seconds only, so it stays pale.
8. Move the pancake to a plate and cover it immediately with a damp tea towel to keep it from drying out.
9. Cook the remaining batter the same way, wiping the pan between each one, until you have twelve pancakes.
10. Sort the pancakes into pairs, matching them by size.
11. Lay a disc of anko on the pale side of one pancake in each pair, leaving a 1cm border clear.
12. Press the second pancake pale side down on top and cup the sandwich in your hands, squeezing gently so the filling reaches the edge and domes the middle.
13. Wrap each dorayaki in cling film and leave it for 30 minutes so the crumb softens against the filling before eating.