Dorayaki take 2

So, I felt like making Dorayakis again since last time they didn't come out very good. :< Here's the one I used this time.

I had only a little honey left in the bottle so I decided to use it all even though it was a bit much. The resulting dorayaki came out a little sweeter than preferred, but that's OK.
Since I didn't feel like mixing the cornflour and flour together to make cake flour.... I just used normal flour instead.


Ingredients:

• 2 eggs
• 100g sugar
  
• 2 1/2 tablespoons honey
• 1 tablespoon salad oil
• 1 1/3 teaspoons baking soda
• 150g cake flour/normal flour
• 40-60ml water

Method:

1. Whip the eggs in a clean bowl. Remember to whip the batter a bit to incorporate the ingredients between each ingredient addition. Add the ingredients in the following order:
   Sugar, honey, salad oil then baking soda.
   
   
2. Sift half of the flour and whip into the batter, until smooth. Sift in the rest of the flour and whip until smooth again.
   
   
3. If the dough is tight and/or hard, add a little water to loosen/relax it.
   
   
4. Rest for 15 minutes in the refrigerator.

Cooking:

1. Turn on your stove to medium and place a non-stick pan to heat up. The Tefal range is very useful for telling you when it's hot! Turn the heat down to low when the pan is nice and hot.
2. Pour a bit of the batter in the pan. Remember to stop the batter on the edge of the bowl dripping all over the place.
   
   
3. DO NOT TOUCH THE DORAYAKI UNTIL BUBBLES APPEAR ON ITS SURFACE. This is because if you do, the uncooked batter will get on your spatula, and the side won't brown nicely. :<
4. Flip the dorayaki when bubbles appear. I repeat, DO NOT TOUCH THE DORAYAKI AGAIN until a minute or two. It won't brown nicely if you're impatient.
   
   
5. Lift the dorayaki out of the pan and place on a plate to cool. It's ready to eat! Serve with a dab of butter and maple/golden syrup. Yum!