1. All ingredients: low-gluten flour, honey, eggs, sugar, butter, milk.
2. Beat the eggs into the container, add sugar, stir well and add honey
3. Add sifted low-gluten flour and baking powder.
4. Add the melted butter and stir well, put it in the refrigerator for 30 minutes.
5. The batter after refrigeration is very sticky. Add milk in portions to adjust the consistency of the batter.
6. The surface of the prepared batter is smooth, and the dripping marks will disappear quickly.
7. Add a few drops of lemon juice.
8. Slowly drip the batter into the preheated pan. A round cake about 8cm in diameter.
9.
Small bubbles appear on the surface into a honeycomb shape.
Turn it over.
10. Add your favorite filling between the two slices, mine is a mixture of brown jam and white bean paste.
11. Finished Dorayaki
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