Dorayaki, The Easy Way

• Dorayaki Pancakes
• 4 eggs
• 180 grams sugar
• 240 grams pastry flour or all-purpose
• 2 teaspoons baking powder
• Sweet-Bean Filling (An)
• 1 18 oz.-can Morinaga Ogura An (already-made bean paste) available from Amazon
• sugar to taste (may not need)
• 1 1/2 teaspoons (katakuriko + 2 Tbs. water) optional

1. Beat eggs and sugar together. Add flour and baking powder and mix a little more. Cover with cling wrap and rest for about one hour.
2. Make An-- pour beans into a saucepan. Smash with a potato masher. Add sugar (its already sweetened) to make a very sweet paste (like icing). Turn on the heat to medium-low and keep stirring. If it stiffens up and becomes a thick paste, you are done. If not, you can thicken with the katakuriko dissolved in water, keep stirring and add to beans. Keep stirring until it thickens. (You can use cornstarch but it leaves a different texture and taste.)
3. Make pancakes: Wipe a skillet with oil on a paper towel. Use a 1/4 measuring cup to measure batter, and drop into pan or hotplate grill. It will spread naturally. Cook until bubbles come up to surface, then turn over. When done, remove from pan. Cool.
4. Spread An filling on top of one pancake, use more on edges than in the middle. Top with another pancake.
5. Wrap in cling wrap and put in fridge. Eat soon or freeze.
6. Note about mashing the An Filling: There are two versions of bean paste filling, one chunky like peanut butter and one very smooth which you can do in a food processor if you wish.

eggs, sugar, pastry flour, baking powder, sweetbean filling, sugar, water

Taken from food52.com/recipes/17047-dorayaki-the-easy-way (may not work)