Japanese Dorayaki

Mix all the ingredients until you get a smooth, lump-free mixture. I suggest to combine first sugar, honey and eggs, work them, and then add the flour and baking powder. Let dough rest in the fridge for 20–30 minutes, covering it with parchment paper or plastic wrap.

In the meantime, start to oil the pan that you will use for their cooking. Warning! I suggest dipping a napkin in the oil and greasing the pan. Then, with another napkin, remove the excess oil. In this way, you will be able to obtain a golden surface and avoid burnt pods.

Pour dough in the pan in your preferred size. When you see the bubbles appear on the surface, it’s time to flip them and cook again for other 2 minutes (depending on the size).

Dorayaki is simple to prepare but requires patience. To obtain perfect browning, it is necessary that the flame is medium-low, and that the mixture is positioned in the center of the pot. Unless you have a large cooking surface, perfectly golden Dorayaki needs to be cooked one at a time. (This is if you are accurate and to make one as close to the original as possible!)

As they are cooked, place under a slightly damp cloth so that they remain soft and tender.

Last step, the filling! The original uses anko (azuki bean paste), but have you ever tried Nutella Dorayaki? Or custard? They are very good!