Soy Milk Dora-Yaki Pancakes with Cream Filling

• 200 grams Hot cake (or pancake mix)
• 1 Egg
• 2 tbsp Honey
• 180 ml Soy milk (milk is OK too)
• 50 ml Double cream
• 50 to 80 grams Coarse adzuki bean paste

1. Put all the ingredients except the double cream and bean paste and stir well.
2. Cover with cling film and leave at room temperature for about 10 minutes.
3. Put ice in the bowl and put the cream in another bowl.
4. Put the cream bowl over the ice bowl and whip the cream until stiff.
5. Add the bean paste and mix well.
6. Chill in the fridge.
7. Fry 1/2 ladle of batter over a low heat and flip over to cook for about another minute.
8. Transfer to a tupperware container and cover with cling wrap to cool.
9. After the dora-yaki pancakes cool down put the filling in the centre of the dora-yaki and place another dora-yaki on top.
10. Wrap individual sandwiches with cling wrap separately and leave to chill in the fridge (you can cover the container itself if you don't want to bother).
11. The dora-yaki pancakes don't harden after chilled.
12. Chill for as long you like.
13. You can freeze them too.
14. The cream filling will become ice cream.
15. I've changed the amount of sugar to reduce the sweetness.

cake, egg, honey, milk, cream, adzuki bean paste

Taken from cookpad.com/us/recipes/167837-soy-milk-dora-yaki-pancakes-with-cream-filling (may not work)