• Pancake mix100g
• Egg1
• Milk70ml
• ★Sugar1 tbsp
• ★Mirin1 tbsp
• ★Honey1.5 tbsp
• ★Red bean paste (anko)to taste
• ★Oila small amount

1. 1

   Add 1 egg, 1 tbsp sugar, 1 tbsp mirin, and 1.5 tbsp honey to a bowl and whisk together well with a wire whisk.

2. 2

   Add 100g pancake mix and gradually pour in 70ml milk while mixing until the batter becomes smooth.

3. 3

   Heat a frying pan over medium heat until fully warmed, then reduce to low heat.

4. 4

   Lightly oil the pan, place it on a dampened kitchen towel folded into quarters for 5 seconds to cool the bottom.

5. 5

   Scoop the batter with a large spoon and pour it into the pan from a high position.

6. 6

   Once small bubbles appear on the surface of the batter, flip it over and cook for 10 seconds.

7. 7

   Once cooked, wrap the pancake in a dampened kitchen towel to cool slightly.

8. 8

   Sandwich a generous amount of red bean paste between two pancakes to finish.

9. 9

   Wrap each dorayaki individually in plastic wrap and seal the ends to keep them moist the next day.

The batter should be slightly loose, so be careful with egg size and milk quantity. Use medium-low heat and a new frying pan to avoid uneven cooking.

• Calories250 kcal
• Protein4 g
• Fat6 g
• Carbs45 g
• Sodium0.2 g