Mung Bean Dorayaki Sandwiched Pancakes

Photo: Angie's Recipes

Ingredients

2 Eggs, at room temperature

80 grams Sugar

120 grams German #405 flour

1 teaspoon Baking powder

1/4 teaspoon Baking soda

30 ml Milk

1 tablespoon Caramel syrup

100 grams Mung bean paste

Preparation

Whisk together flour, baking powder and baking soda. Sift and set aside. Whip the whole eggs and sugar until creamy and lemon white in colour. Sift the flour mixture into the whipped eggs. Fold to combine. Mix in honey and milk. Cover it with plastic wrap and let rest for 30 minutes.

Set a nonstick frying pan over medium heat and swab on some vegetable oil with a paper towel. Drop in about 1-2 tablespoons of the batter. Cook over the low heat until brown and the tiny bubbles appear on the pancake. Flip and cook another side for about 30 seconds. Transfer to a serving plate. Continue the same with the rest of batter.

Spread some red bean paste onto a pancake and top with another pancake. Serve with a cup of hot tea.

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About

"Dorayaki" is a popular tea snack or dessert in Japan, which consists of two spongecake-like pancakes sandwiched typically with a red bean filling. You may also use nutella, jam, cheese as a filling.