My Dorayaki (Red Bean Paste Pancake)

1. 1

   Combine the ingredients and sift.

2. 2

   Bring the eggs to room temperature.

3. 3

   Divide the tsubu-an into eight portions.

4. 4

   Add all ingredients in a bowl.

5. 5

   Suspend the bowl over warm water and use a hand mixer to whisk until pale and thick (like making castella cakes).

6. 6

   It should look like this.

7. 7

   Add ingredients into the bowl from Step 3.

8. 8

   Cut the batter lightly with a spatula.

9. 9

   Add milk or water to loosen the batter, as seen in the photo.

10. 10

    For each dorayaki pancake, scoop 1 tablespoon of batter and pour onto a non-stick frying pan.

11. 11

    Cook over low heat until nicely browned.

12. 12

    Flip over and brown the other side to finish.

13. 13

    The amount of bean paste is up to you.

14. 14

    Refer to listed amount as a guideline.

15. 15

    To store them, wrap each dorayaki with plastic wrap.

16. 16

    This will keep them moist and tasty!

17. 17

    For best results, set aside for half a day.

18. 18

    They'll become moist and delicious.

19. 19

    My husband loves it!

20. 20

    He says it's just like the ones from a store.

21. 21

    Sandwich matcha ice cream for a twist.

* Per serving · 4 servings · Values may vary.

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