Toasted Barley Flour Waffle-Style Dorayaki

• 50 grams Plain flour
• 50 grams Mochiko (or dangoko)
• 20 grams Toasted barley flour
• 20 grams Sugar
• 3 tbsp Honey
• 1 tbsp Mirin
• 1 tsp Soy sauce
• 1 Egg
• 200 ml Milk
• 1 Custard made with toasted barley flour
• 100 grams Koshi-an (or tsubu-an)

1. Add the ingredients into a food processor, and blend.
2. Or, place into a bowl and mix well, and let sit for 10 minutes.
3. Heat an electric griddle, lightly coat it with cooking oil, and spread out about 10 cm circles of batter.
4. Once bubbles have formed on the surface, flip it over, and lightly cook.
5. Once it has cooked, wrap in plastic wrap without letting it dry out.
6. Place half and half of the custard and koshi-an on the dough.
7. Fold it in half as-is, and it is done.
8. The batter doesn't harden easily, so it tastes great even if you chill it in the fridge.
9. Note: When not using a food processor: After adding the flour ingredients to a bowl and beating with an egg beater, add in the liquid ingredients.
10. Note: This also tastes delicious with banana and whipped cream instead of the koshi-an.

flour, barley flour, sugar, honey, mirin, soy sauce, egg, milk, custard made

Taken from cookpad.com/us/recipes/143681-toasted-barley-flour-waffle-style-dorayaki (may not work)