Dorayaki Sweet Red Bean Pancake Wagashi

Ingredients

• For the pancakes
• 3 eggs
• 80 g caster sugar
• 30 g honey
• 150 g plain flour, sifted
• 1 tsp baking soda
• 60 ml water
• 1 tsp neutral oil, for greasing the griddle
• For the anko filling
• 500 g tsubu-an or koshi-an, chunky or smooth sweet red bean paste; brought to room temperature before use; consistency should be stiff enough to hold its form in the sandwich

Method

1. 1
   Whisk the eggs, caster sugar, and honey together in a bowl until the sugar has dissolved and the mixture is pale and homogeneous. Sift in the flour and baking soda, then add the water. Mix until a smooth, lump-free batter forms. Cover and allow the batter to rest for 30 minutes at room temperature — the batter is ready when it appears slightly relaxed and the baking soda has begun to aerate the mixture.
2. 2
   Heat a flat griddle or heavy pan to 170 °C. Lightly oil the surface with neutral oil and wipe away any excess with a folded cloth — the surface should carry only the thinnest film. Using a ladle, pour batter onto the griddle to form a circle of approximately 8–9 cm in diameter. This is where the dish lives or dies: the temperature must be held steady at 170 °C throughout. Too high, and the surface browns before the interior sets; too low, and the characteristic amber colour and tight crumb will not develop. Cook until bubbles break across the entire surface and the edges are visibly set — the top should appear just dry at the rim.
3. 3
   Flip the pancake once and cook briefly on the second side until the surface is smooth and evenly browned with no air-pocket irregularities. Transfer to a wire rack. The underside should be a uniform amber with no pale patches or scorched spots.
4. 4
   Repeat until all the batter is used, re-oiling the griddle between each pour as needed. Allow all pancakes to cool completely on the rack before proceeding — the surface should be at room temperature to the touch, with no residual warmth.
5. 5
   Place one pancake flat-side up. Spoon a layer of anko — at room temperature, never cold — onto the centre and spread to a thickness of 5–7 mm, leaving a margin of approximately 5 mm at the edge. Press a second pancake flat-side down onto the filling with gentle, even pressure. The anko layer should hold its position without migrating to the edges; if it slides, the paste is too soft for this application.
6. 6
   Allow the assembled dorayaki to rest for several hours before serving. During this period, moisture from the anko migrates slightly into the pancakes, softening the interface between filling and bread. The dorayaki is ready when the pancake at the point of contact yields gently to the finger and the two elements feel unified rather than separate.