These are dora-yaki pancakes made with pancake (hot cake) mix and soy milk. They are not too sweet and mixing the Western and Eastern ingredients in the fillings results in tasty dora-yaki pancakes. If you just add a few more steps to normal pancake making, you can have these tasty dora-yaki.
Put all the ingredients except the double cream and bean paste and stir well. Cover with cling film and leave at room temperature for about 10 minutes.
Put ice in the bowl and put the cream in another bowl. Put the cream bowl over the ice bowl and whip the cream until stiff. Add the bean paste and mix well. Chill in the fridge.
Fry 1/2 ladle of batter over a low heat and flip over to cook for about another minute. Transfer to a tupperware container and cover with cling wrap to cool.
After the dora-yaki pancakes cool down put the filling in the centre of the dora-yaki and place another dora-yaki on top.
Wrap individual sandwiches with cling wrap separately and leave to chill in the fridge (you can cover the container itself if you don't want to bother). The dora-yaki pancakes don't harden after chilled. Chill for as long you like.
You can freeze them too. The cream filling will become ice cream. I've changed the amount of sugar to reduce the sweetness.
Story Behind this Recipe
I wanted use up 50 ml of double cream and adzuki bean paste in the fridge. I like the cream filling like this. I know a nice shop selling this sort of dora-yaki.
Cook 1/2 ladle of batter one time. You can increase the amount of the filling. Stiffer whipped cream is better for this recipe.