Japanese Red Bean Pancake Sandwiches

Step 1

In a medium bowl, crack 2 large eggs and whisk together with 50 grams of sugar and 2 tablespoons of honey until well combined and slightly pale, about 1 minute. The mixture should fall in ribbons when you lift the whisk.

Step 2

In a small bowl, sift together 100 grams of all-purpose flour and 0.5 teaspoon of baking powder to remove lumps and incorporate air — this ensures fluffy pancakes.

Step 3

Fold the flour mixture gently into the egg mixture with a spatula until just combined — do not overmix, as this keeps the batter light and tender. A few small lumps are fine.

Step 4

Stir in 1 tablespoon of neutral oil until the batter is smooth and glossy. Let the batter rest at room temperature for 5 minutes — this allows the baking powder to activate slightly.

Step 5

Set a non-stick skillet or griddle over medium heat and let it preheat for 1 minute. To test readiness, flick a tiny drop of water onto the surface — it should sizzle gently and evaporate within 2-3 seconds. If it bounces and dances, the heat is too high; lower to medium-low.

Step 6

Pour about 3 tablespoons of batter onto the skillet, using the back of a spoon to gently spread it into a 3-inch circle — do not press hard, as you want a soft, pillowy cake. You should fit 2-3 pancakes on the skillet without crowding.

Step 7

Cook until the bottom is set and pale golden, about 2-3 minutes. You should see bubbles forming across the surface and hear a gentle, consistent sizzle. The edges will look slightly dry when ready to flip.

Step 8

Flip each pancake carefully with a thin spatula and cook the other side until light golden, about 1-2 minutes — this side cooks faster since the pan is already hot. Remove to a plate and repeat with remaining batter.

Step 9

Let the pancakes cool to warm, about 2 minutes — they will firm up slightly as they cool, making them easier to handle without cracking.

Step 10

Spread about 2 tablespoons of smooth red bean paste (anko) on the flat side of one pancake, spreading it in an even layer from edge to edge. Press a second pancake on top, flat side down, to create a sandwich.

Step 11

Serve warm or at room temperature. Dorayaki keeps well wrapped in plastic wrap at room temperature for up to 2 days, or refrigerated for up to 5 days.