Dorayaki Pancakes with Red Bean Filling, Sweetened with Monk Fruit

Method

1. Crack 4 eggs into a bowl and beat them with a mixer, adding 126g of kOBE Monk Fruit Blend a little at a time, until the mixture turns light and fluffy.
2. Add 160g of all purpose flour, 4g of baking powder and 30ml of honey, mix until even, then rest the batter for 20 minutes.
3. For the filling, soak 100g of red beans in cold water for 8 hours, rinse them clean, boil until tender, then drain and blend to a fine paste.
4. Tip the bean paste into a pan with the remaining 27g of kOBE Monk Fruit Blend, cook over low heat and stir constantly until thick, then turn off the heat and let it cool.
5. Stir 15ml of water into the rested batter until it is smooth and glossy.
6. Heat a pan, brush a little cooking oil across the surface, then wipe it clean with a cloth.
7. Pour the batter slowly into the middle of the pan, cover for 2 minutes until tiny bubbles appear on the surface, flip, cook 2 minutes more and lift out. Repeat with the rest of the batter.
8. Spoon red bean filling onto one pancake and press a second one on top.

Tips

• Medium heat is right for frying, as a high flame scorches the pancakes.
• A hand mixer keeps the batter smooth and stops it from turning tough.
• Red beans from any supermarket or market work here, with no need for Japanese azuki.
• Oil the pan and then wipe it clean with a cloth, since pooled oil leaves the pancakes patchy rather than evenly brown.
• This recipe uses honey, which is still a sugar, so keep to the amount listed.