Dorayaki どらやき

Got this from cooking with dog: http://youtu.be/11rMEA0_L8c and basically doubled the recipe. There were some replacements: I didn't have cake flour or bicarb, but this didn't seem to adversely affect the recipe. Since I didn't have anko, I replaced it with a can of blueberries. I didn't use raw sugar either, just regular sugar and thank goodness I didn't add the honey, too sweet already!

Ingredients (1 scoop makes 10 pancakes)

100ml water

260g flour

1 tsp baking powder

Pinch salt

4 eggs

160g sugar (reduce this next time)

½ tsp vanilla essence
1 can of blueberries or substitute with anko or other filling.

Method

1) Use balloon whisk to whisk the eggs. Add the sugar and salt and whisk till combined.

2) Sift the baking powder and flour together. Using the whisk, fold in a little bit at a time till combined and no lumps of flour. Do not over beat.

3) Cover with cling film and leave to rest.

4) Adjust consistency 1 tbsp of water at a time till it flows but not too watery.

5) Heat up a non stick pan. Pour on some oil and using a paper towel, oil the pan and wipe off the excess so that each pancake is evenly browned.

6) Ladle on the batter from a height and without swirling the pan, let it form natural rounds.

7) When the top is ¾ dry, gentle ease around the edges and underneath, then flip. The second side should take about half a minute.

8) Spoon on the filling and top with a second pancake.

Feedback on the recipe: Heat control and how much to ladle on are essential. I had 2 badly burnt pancakes initially till I got it right. Too hot and outside burns without cooking the inside, I suspect the sugar doesn't help. Too low a fire and pancake gets tough rather than cakey. Also, I might make it less watery in future (no additional water) so the the pancake doesn't spread as much and is thicker like a flapjack. Overall a good recipe for more cake-like flapjacks.