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Place vanilla ice cream into two separate bowls. In one bowl mix in matcha powder and in the other bowl mix in red bean paste. Cover the bowls with plastic wrap and place in the freezer for about 1 hour to harden.
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In a large bowl, combine egg, sugar, and honey. Add in flour, baking powder, and water. Whisk until combined and smooth.
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Heat the griddle to medium-low and with an oiled paper towel rub down the griddle. Using a dry paper towel wipe the griddle to remove any oil streaks.
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Using a tablespoon pour the batter onto the griddle. Cook until you see bubbles (about 1.5 mins), then flip and cook for 30 seconds. Place the dorayaki on a plate and cover with a damp paper towel. Make sure the griddle is thoroughly cleaned after each use.
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Scoop the ice cream using a warm a tablespoon and place in the middle of one pancake. Place the other pancake on top and gently press down. Repeat for the remaining dorayaki.
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Eat immediately or place in the freezer until ready to eat. (Takes about 5-8 mins to thaw.)