Dorayaki (japanese filled pancakes)

Ingredients

• 3 large eggs
• 8 tablespoon sugar
• 5 tablespoon milk
• 2 teaspoon honey
• 180g self-rising flour
• enough sweet red beans for the filling

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Preparation

• Beat eggs in a bowl and whisk it, then slowly add in sugar and continue to whisk very well.
• Add milk and honey in the egg mixture.
• Add sifted flour in the egg mixture gradually until the mixture becomes smooth.
• Cover the mixture with plastic wrap and let it stand for 30 minutes.
  
• Heat a non-stick pan on medium low heat.
• Pour a scoop of the batter in the pan to make it a small pancake.
• Turn over when bubbles appear on the surface (about 3 minutes) and cook the other side for 40 sec to 1 minute max.
• The pancake should have 1 side with coffee color and another side with pale brown color.
  
• Place the cake on a wire rack and let it cool.
• To assemble the Dorayaki, look for 2 pieces with about the same shape and side.
• Place 1 scoop of sweet red bean on the pale yellow side and cover with another cake with the same side.

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