Branded Dorayaki

• 2 Eggs
• 70 grams Sugar
• 1 tbsp Honey
• 80 grams Cake flour
• 1/2 tsp Baking powder
• 4 tsp Water
• 1 Tsubu-an (chunky sweet azuki (adzuki) bean paste)

1. Put the eggs and sugar in a bowl and mix together.
2. Add the honey, and beat with a whisk until it's thick and creamy.
3. This beating is the key to the fluffy texture.
4. Sift the cake flour and baking powder together into the bowl, and mix in.
5. Add 2 teaspoons of water, and leave the batter to rest for about 15 minutes.
6. Add 2 teaspoons of water to make the batter runny.
7. If you add too much water, the batter will spread out too much and not turn out puffy, so be careful.
8. Warm up a non-stick frying pan over low to low-medium heat Pour in the batter from a height aiming for one spot until the batter is 8cm in diameter, and cook.
9. When the surface of the pancake is bubbly, turn it over to cook the other side.
10. Line up the cooked pancakes on a cutting board and cover with a tightly wrung out moistened kitchen towel to keep them moist as they cool.
11. By using the moist kitchen towel, you will achieve that desirable moist texture.
12. When the pancakes are cool, sandwich the anko (bean paste) between pairs so that the middle is mounded up higher than the perimeter.
13. If you have a branding iron, heat it up and press it into the surface to finish.

eggs, sugar, honey, flour, baking powder, water, bean

Taken from cookpad.com/us/recipes/153045-branded-dorayaki (may not work)