Dorayaki from a Japanese Confectionery Shop

Name: Dorayaki from a Japanese Confectionery Shop
Yield: Makes 8–10 dorayaki
Ingredients: 3 large eggs (about 150g); 3/4 cup sugar (about 150g); 1 tablespoon honey; 1 tablespoon mirin; 1 teaspoon baking soda; 3 tablespoons water A (about 50ml); 1 1/2 cups all-purpose flour (about 180g); 3 tablespoons water B (about 50ml); as needed Sweet red bean paste (anko),

アルストロメリア @cook_40035348

Soft, moist, and chewy... Just one bite and you'll hear, "Wow, this tastes just like the ones from the shop!" This recipe became a featured recipe on 09.09.10.
Recipe background:
I loved making dorayaki when I was little because they were so delicious... I recently got a craving and decided to make them again.

アルストロメリア @cook_40035348

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Ingredients

Makes 8–10 dorayaki

3large eggs (about 150g)
3/4 cupsugar (about 150g)
1 tablespoonhoney
1 tablespoonmirin
1 teaspoonbaking soda
3 tablespoonswater A (about 50ml)
1 1/2 cupsall-purpose flour (about 180g)
3 tablespoonswater B (about 50ml)
as neededSweet red bean paste (anko),

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Steps

1

In a bowl, beat the eggs and add the sugar. Whisk until combined, then add the honey and mirin.
2

When the mixture is thick and pale (about soft peaks), add the baking soda dissolved in water A.
3

Add the flour and gently mix until just combined. Do not overmix.
4

Cover the bowl with plastic wrap and let the batter rest for 30 minutes.
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Add water B and mix gently.
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Heat a griddle, skillet, or frying pan and lightly oil it. Wipe off excess oil with a paper towel. Reduce to low heat.
7

Fill a ladle about 80% full with batter and pour from a height onto the pan to form a round pancake.
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When bubbles appear on the surface, flip the pancake.
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Cook the other side briefly until just done.
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Finished pancake (bottom side).
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To keep them from drying out, cover immediately with plastic wrap or a damp cloth.
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Place a spoonful of sweet red bean paste on one pancake. If the paste is too firm, mix in a little water to soften it so it spreads easily and fills the space.
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Sandwich with another pancake and wrap in plastic wrap. Press the seam gently to seal.
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◎◎ Done! ◎◎
Enjoy with a cup of hot tea.
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☆★★Tips★★☆
Adjust the heat as needed. If using a thick griddle, you can use slightly higher heat.
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☆★★Point★★☆
If you cover the pan while cooking, the outside will be soft and moist. If you don't cover, the pancakes will be firmer.
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☆★★Tips★★☆
If the edges lift and don't cook evenly, press them down gently with a spatula.
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☆★★Bonus★★☆
If you make them oval-shaped, they look like omelets!
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This recipe was featured on September 10, 2009!!
Thank you so much!
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This recipe won an award as a perfect match for Blendy Plus!
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Featured in: 'All-Time Favorite Recipes! Cookpad's Most Popular Sweets Special Selection' released 11/28/2018
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Featured in: 'All-Time Favorite Recipes! Cookpad's Most Popular Sweets 108 Part 2' released 11/25/2015