Ingredients:
4 large eggs
140 g (2/3 cup) sugar
2 Tbsp. honey
160 g (1 cup) plain flour
1 tsp. baking powder
1-2 Tbsp. water
2 Tbsp. oil
Method:
1. In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes fluffy.
2. Sift flour and baking powder into the bowl and mix all together. Keep in the fridge to rest for 15 minutes.
3. Stir in ½ Tbsp of water at a time to get the right consistency. It should be a little bit thicker than pancake batter. If the batter is too thin, pancakes will be too flat and not fluffy.
4. Heat a large non-stick frying pan over medium-low heat. Dip a paper towel in oil and coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn’t be visible. That’s the secret to get nice texture on the surface of dorayaki.
5. With a ladle, drop the batter from 6" (15 cm) above the pan to create 3" (8 cm) diameter pancakes. When you see the surface of the batter starting to bubble, flip over and cook the other side. Transfer to a plate and cover up with a damp towel to prevent from drying. Continue making pancakes.
* Make sandwich with nutella. Put more nutella in the center so the shape of dorayaki will be curved (middle part should be thicker).
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