Recipe: Tim Anderson’s Dorayaki Sweet Azuki Bean Pancake Sandwiches

If you’re making your own red bean paste, drain the beans well and combine with the sugar and a splash of water in a saucepan. Cook over a medium-high heat, stirring frequently, until the water evaporates completely and the beans become very soft. Mash this mixture with a fork for chunky red bean paste, or blend in a food processor for smooth red bean paste (then pass through a sieve for super-smooth red bean paste). Leave to cool before using.

Beat together the eggs and sugar until the mixture becomes light and smooth. Add the honey and oil and mix well. Combine the baking powder and flour in a separate bowl. Add the dry mixture to the wet mixture a little at a time, stirring constantly to incorporate and break up lumps. Add the milk and the soy sauce, if using, and stir to combine.

Set a non-stick frying pan (skillet) or griddle over a medium-low heat (err on the side of low, because the honey and sugar in the batter have a tendency to burn) and add a little oil. Wipe the oil around the pan with kitchen paper – you just want a thin film of oil, not a pool. Use a small spoon or ladle to pour the batter into the pan to make small pancakes (ration the batter using a measuring jug if you are worried about running out), then cover the pan with a lid. Cook on one side until bubbles appear on the surface, then turn the pancakes over.

Repeat until you have used all your batter to make 12 pancakes, then remove from the pan and leave to cool. Once the pancakes are cool, spread a little red bean paste onto half of the pancakes, and top with another pancake. Enjoy with tea.