Dorayaki

ふわふわなどら焼きはいかがですか？ How about some dorayaki? These are always a joy to make (and munch on). I've tried the store-bought ones and they just don't satisfy. The cakes are always too dry and the filling a tad sweet for my taste. So, I've decided to just make my own, since that way I can alter the dorayaki as I like. Today, I'll show you how to make two types of dorayaki: your basic dorayaki and nama dora.

Eep, no step by step photos again... my apologies.  I will include them in my later recipes.

What we'll need:

-for the cake-

2 eggs

2 tbls caster sugar

2 tbls honey

3/4 cup + 2tbls all-purpose flour

1 tsp baking powder

1/3 cup milk (or water)

oil for cooking the cakes

-for the filling-

a can of red bean paste (called "an" or you can use "anmitsu" which is just whole red beans in syrup-- you can drain and mash them to form a paste)

1 cup unsweetened whipped cream

Utensils:

measuring cups and spoons

two mixing bowls

whisk

trusty spatula

plastic wrap

frying pan or griddle

~ In a bowl, beat the eggs with a whisk, gradually adding the sugar and honey to it.

~ Sift the flour and baking powder into the egg mixture and combine.

~ Slowly stir in the milk (or water) to the egg and flour mixture.

~ Cover the batter with plastic wrap and let rest at room temperature for at least 30 mins.

~ Oil the frying pan (or griddle) and set the heat medium (or medium low). When the pan is hot and ready, pour 1/4 cup of batter for each cake onto the surface. When the tops of the cake batter begins to bubble (about 2~3 mins), flip the cake over and cook for another minute or so. Repeat until you've used up the batter.

~ Once you've a stack of the griddle cakes, pair them up so they match in size. Set them aside.

~ Spoon half the can of red bean paste into a bowl and gently fold the unsweetened whipped cream into it. Sandwich spoonfuls of the cream mixture between the pairs of cakes for nama-dora.

(nama dora)

~With the remaining bean paste, spread them between the cakes that are left, making dorayaki.

(dorayaki with sweet red bean filling and chestnuts)