MATCHA CREAM DORAYAKI

INGREDIENTS
1 large egg
40 grams sugar, divided
10 grams honey
90 milliliters milk
100 grams all-purpose flour
2 teaspoons baking powder
2 teaspoons mirin
Oil, for greasing
200 milliliters heavy cream
10 grams matcha
2 tablespoons water
Red bean paste, quantity you like

PREPARATION
In a medium bowl, lightly beat the egg. Add 30 grams of sugar and the honey and mix well. 
Whisk in the milk, then sift in the flour and baking powder and mix until well combined.
Add the mirin and mix. Chill for 30 minutes. 
Thinly apply oil to the medium frying pan with kitchen paper, heat the frying pan over medium heat. Ladle the batter into the skillet so it makes a circle with a diameter of 3 inches.
Cook the pancake on one side until air bubbles form on the surface, then flip and cook on the other side until cooked through, about 3 minutes total. Repeat with the remaining batter.
In a large bowl, add the heavy cream. In a small bowl add water and matcha, stir to combine.
Add the matcha paste and remaining 10 grams sugar to the heavy cream. Whip well until stiff peaks form. 
Spread the dorayaki with red bean paste and matcha cream and top with another dorayaki. Repeat with remaining ingredients.
Enjoy!