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1
Mix the ingredients together.
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2
Add rice flour and baking powder, and mix in.
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3
Put 1 tablespoon of the batter in a nonstick frying pan.
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4
If you put in the batter without moving the spoon, it will form a nice circle.
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5
Cook over low heat.
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6
When the surface of bubbly, turn it over.
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7
Just cook enough to dry out the other side.
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8
Transfer on a plate.
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9
Make two pancakes.
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10
Put 2 tablespoons of anko on one and place the other pancake on top.
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11
Mound the anko in the middle of the pancake to make the dorayaki look puffy.
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12
Wrap with plastic wrap while it's still warm.
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13
This prevents evaporation and makes the pancakes moist and soft.
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14
The flavors will have melded by the next day and the dorayaki will be even more delicious.
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15
Cool the dorayaki down first if freezing them.
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16
Defrost the dorayaki wrapped in plastic, and enjoy.
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17
The tastiest dorayaki in descending order are: ones eaten the next day or 2 days after making them, followed by freshly made ones, and lastly frozen ones.
