Dorayaki Pancakes

Ingredients for Dorayaki
(6 pieces)

2 Eggs
80g Johakuto White Sugar or Raw Sugar (2.82 oz) (*I used 90g)
1 tbsp Honey
1/2 tsp Baking Soda (*I might use 1/4tsp baking powder and 1/8tsp baking soda instead.)

50ml Water (1.69 fl. oz)
130g Cake Flour (4.59 oz)
1~3 tbsp Water to adjust the thickness of the batter


100g Premade Anko (Red Bean Paste) for whipped cream anko (0.220 lb)
150g Premade Anko for regular Dorayaki (0.331lb)

50ml Whipping Cream chilled in a fridge (1.69 fl. oz)
1/2 tbsp Sugar

** When baking pancakes, set the griddle at about 340 degrees °F (170°C). Higher temperature would cause pancakes to burn easily and lower temperature would make them hard and dry.
Please see video for preparations: