Instructions

1. In a mixing bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until well combined.
2. In a separate bowl, beat the egg until frothy, then add the milk and vanilla extract. Mix well until smooth.
3. Pour the wet ingredients into the dry mixture and gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
4. Heat a non-stick pan or griddle over medium heat. Lightly grease it with cooking oil or butter.
5. Scoop about 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then carefully flip and cook until the other side is golden brown, about 2-3 minutes each side.
6. Remove the pancakes from the pan and let them cool slightly on a wire rack.
7. Spread a generous spoonful of sweet red bean paste on one pancake, then sandwich it with another pancake, pressing gently to secure.
8. Repeat the process with the remaining pancakes and red bean paste.
9. Serve the dorayaki warm or at room temperature, and enjoy this sweet treat with a cup of green tea!