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1
Smooth out the texture of the amazake with a mortar and pestle, or in a food processor.
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2
Sift together the flour and baking soda.
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3
Beat the eggs and combine with the mirin and amazake.
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4
Add the flour and baking soda, then briskly mix with a whisk.
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5
Let sit for about 15 minutes.
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6
Pour oil into a frying pan, heat until steam rises, then place the pan on top of a damp kitchen towel and allow to cool.
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7
(Skip this step if using a Teflon coated frying pan.)
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8
Turn the frying pan on low heat, then pour 2/3 of a ladle full of batter.
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9
(it will create a nice circular shape if poured at a slightly high distance from the pan.)
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10
When the surface starts to bubble and dry, then flip over.
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11
(If it browns lightly, the heat is low, and if it browns to a dark color, then the heat is high.
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12
Adjust to desired temperature.)
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13
After both sides are browned, the pancakes are complete.
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14
Bake 12 pancakes in the same way.
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15
Cool on a rack.
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16
Cover with a kitchen towel so that they do not dry out.
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17
Divide the tsubu-an into 6 parts, then spread on one pancake and sandwich with the other.
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18
Make 6 dorayaki in the same way.
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19
Adjust the shape while wrapping in plastic wrap to give them a nice shape, and give a moist finish to the pancakes.
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20
If you have time, it's best to let them sit in plastic film before serving.
