Dorayaki (Pancake Kacang Merah Jepang)

Langkah-langkah

1. I highly encourage you to weigh your ingredients using a digital kitchen scale. Click the Metric button above for weights. If you don't have a scale, fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off. See my step-by-step instructions for how to measure flour to avoid scooping too much.Please note that the pancake batter requires 15 minutes of resting time.Now, gather all the ingredients.

2. Combine 4 large eggs (50 g w/o shell), 140 g sugar (⅔ cup + ½ Tbsp), and 2 Tbsp honey in a large bowl. Whisk well until the mixture becomes fluffy.

3. Sift 1⅓ cups all-purpose flour (plain flour) and 1 tsp baking powder into the egg mixture and mix until combined. Put the bowl in the refrigerator and rest the batter for 15 minutes.Nami's Tip: Resting relaxes the gluten and makes the batter slightly smoother.

4. Stir in 1 Tbsp water and check the consistency. It should be similar to pancake batter. If it's too thick, add up to 1 Tbsp water more to achieve the right consistency. Nami's Tip: The water amount will vary based on the weight of the eggs and flour.

5. Preheat a large nonstick frying pan over the lowest heat for 5 minutes. Heat the pan slowly and thoroughly to eliminate hot spots. After 5 minutes, raise the heat to medium low. Dip a paper towel in neutral oil and coat the bottom of the pan with it. Wipe off any oil streaks completely with another paper towel.Scoop 3 Tbsp of the batter with a ladle or a 4 Tbsp (¼ cup) measuring cup. Pour the batter into the pan from 3 inches (8 cm) above to form a 3-inch (8-cm) pancake. Cook one at a time. Nami's Tip: A clean pan is the key to evenly golden brown pancakes.

6. When bubbles form on the surface, flip it over and cook the other side. It's done when the edges look dry and set, and the underside is golden brown. Transfer it to a plate and cover it with a damp towel to prevent drying.Continue cooking the rest of the batter, greasing and wiping the pan between pancakes. You can make about 12 pancakes.Nami's Tip: With my stove and frying pan, it takes 1 minute + 15–30 seconds to cook the first side and 20–30 seconds for the other side.

7. Spread a small scoop of sweet red bean paste (anko) on one pancake. Mound the paste in the center so it's thicker in the middle than the edges. Place another pancake on top to form a curved, rounded sandwich. Wrap individually with plastic wrap until ready to serve.

8. Store the individually wrapped dorayaki in a cool place for 2 days. You can also store them in a freezer bag in the freezer for a month.