Add the ● ingredients into a food processor, and blend. Or, place into a bowl and mix well, and let sit for 10 minutes.
Heat an electric griddle, lightly coat it with cooking oil, and spread out about 10 cm circles of batter.
Once bubbles have formed on the surface, flip it over, and lightly cook. Once it has cooked, wrap in plastic wrap without letting it dry out.
Place half and half of the custard and koshi-an on the dough.
Fold it in half as-is, and it is done. The batter doesn't harden easily, so it tastes great even if you chill it in the fridge.
Note: When not using a food processor: After adding the flour ingredients to a bowl and beating with an egg beater, add in the liquid ingredients.
Note: This also tastes delicious with banana and whipped cream instead of the koshi-an.
Story Behind this Recipe
I wanted to make a fragrant and subtly sweet dorayaki. I was able to make waffle-style delicious dorayaki by using an bean past and thin toasted barley flour. I updated the ingredients so that the batter would not harden even when chilled in the fridge no matter how much time passed.
Please adjust the amount of cream and an past to your liking. My family likes adding both. Koshi-an goes better with this, but it is also quite delicious with tsubu-an.