10~12 regular-size (8~10cm) DORAYAKI or 20 small-size (4~5cm) DORAYAKI

Dorayaki Batter

• Combine mochi-ko and water.
• Crack your eggs in a large bowl.

  Whisk until egg yolks and white well combine.

  Try not to make foam on the surface. If there are foams, the pancakes cook unevenly.
• Add in sugar and whisk until well combine.

  The sugar should be dissolve in the egg but, the weather getting colder, so it's not easy to dissolve just by whisking.

  It's better to warm it up with hot water.

  Whisk constantly while warming.

  When you touch the egg mixture, and you don't feel anything, it's good to go.
• Pour one forth of the egg mixture into the rice flour paste.

  Whisk well to make a smooth paste.

  Mix well and make sure there is no lump.

  Use a spatula at first to loosen up the rice paste.

  Then switch to a whisk.

  Add in the rest of the egg mixture in three stages and whisk well each time.
• Shift in your flour, and whisk to combine.

  Let your whisk go around the bowl and lotate the bowl at the same time, like this.

  You can mix the flour at the minimum mixing.

  Bacause I don't want to develop the gluten so much. 

  To avoid overmixing, use your whisk like this to make fluffy Dorayaki pancakes. 
• Add in Mirin and baking soda solution.

  Mirin gives a nice browning on the surface. If you don't have it, substitute with honey.

  Pass through a sieve to remove any lumps.

  Cover with plastic, and let it sit for at least 30 mins to relax the gluten.
• 〈Electric griddle〉

  Pre-heat the electric griddle on 130 to 140℃, if you have one.

  Grease the surface with a little bit of vegetable oil.

  Grease the surface with a little bit of vegetable oil.

  If there is a lot of oil remains, your dorayaki will have uneven browning.

  Drop a ladleful of the batter onto the surface. It's about 7 to 8 cm in diameter round.

  You don't have to spread the batter because it will spread by itself while heating. All you want to do to make round shape pancake is scoop the same amount of the batter.

  Cook until the bubbles coming up to the surface for about 2 to 3 mins.

  Carefully flip it over and cook another 1 min.

  Take out onto a tray.
• 〈Non-stick pan〉

  Pre-heat on very low heat. 

  Do the same as electric griddle
• 〈All Anko Dorayaki〉

  To assemble Dorayaki, simply sandwich a tablespoon of Anko and press down to stick each other.

  Wrap with a piece of plastic, and put it together even tighter.

  Do the same to the larger Dorayaki.
• 〈Anko and whipping cream〉

  Here is the one in trend in Japan.

  Place a little bit less amount of Anko in the center and spread it.

  Top with a spoonful of whipping cream and sandwich with a pancake.