Accidental Pastry - Japanese DORAYAKI

Sometimes when you are trying to cook up something new and you wind up with something unexpected?  This is one of those.  I was trying to make my fluffy thick Japanese HOT'O CAKE, and I end up with Japanese sweet bean pastry - DORAYAKI

After mixing all ingredients while cooking the batter, it dawned on me that its texture is just like Japanese DORAYAKI.  Well, then, I said, "Why not?"  So here they are.
Beat 2 Large Organic Eggs Plus 6 Tbsp of Organic Cane Sugar until pale in color
It should be foamy.
Shift 1 Cup of Unbleached AP Flour, then, measure 1 Cup of Flour out.  Add 3/4 tsp of baking powder and shift again twice.
Add 1 tsp of Avocado oil, 1 tsp of pure vanilla extract, 2 Tbsp of milk.  Mix well, then, add 1/4 of egg mixture.  Mix gently, then, add some more, then, the rest.  It should be a nice thick batter.

Heat the Electric griddle to 300 to 325'F; easier to control the temperature
Apply thin coat of Avocado oil with paper towel on the griddle.

Drop some batter about 3" in diameter.

Flip when you see a slight browning at the edge, and it is beautifully browned.

 Note:  If this has been a while since you last used the griddle, be ready to sacrifice the first two to three pastry... it just seem to happens like that with my griddle.
Watch the temperature of the griddle.  It might need to turn down to 300'F or then up to 325'F.

Transfer to a plate to cool a bit.
While the pastry is being cooked over the griddle - Heat up a can of Red Bean Paste.
Heat through.
Then, cool.
Add bean paste to the bottom pastry, then, cover with another pastry.

Serve.
I ate mine with a dab of fresh sour cream.

 Enjoy!