Mocha Walnut Dorayaki

• 50 grams Walnuts
• 60 grams Cake flour
• 1/2 tsp Baking soda
• 20 grams Caster sugar
• 1 tbsp Honey
• 1 Egg yolk
• 1 tbsp Instant coffee
• 30 ml Lukewarm water
• 30 ml Milk
• 150 grams Anko
• 1 Vegetable oil

1. Spread walnuts out on a parchment paper covered cookie sheet.
2. Preheat the oven to 320F/160C, then bake for 10 minutes to roast.
3. Remove the skins.
4. Leave 12 nuts uncrushed and chop the rest.
5. Dissolve the instant coffee in lukewarm water.
6. Combine the egg yolk with sugar and honey and mix well.
7. Combine cake flour and baking soda, sift into the egg, and mix together with a spatula.
8. Add the milk and the coffee mixture from Step 3 and mix well.
9. If you have time, chill in the refrigerator for 1 hour.
10. Lightly grease a frying pan with oil and heat.
11. Position a couple uncrushed walnuts apart from each other on the pan.
12. Pour a tablespoon of batter directly on top of each walnut and cook over low heat.
13. When the edges are cooked, flip over and cook for a little while longer before removing.
14. Repeat until all 12 walnuts have been used.
15. Make pairs of the walnut pancakes and fill with the combined mixture of bean paste and chopped walnuts like a sandwich.
16. All done!
17. If you're not eating them right away, wrap them individually in cling wrap.

walnuts, flour, baking soda, sugar, honey, egg yolk, coffee, water, milk, vegetable oil

Taken from cookpad.com/us/recipes/169450-mocha-walnut-dorayaki (may not work)