Dorayaki
Dorayaki is a moist and fluffy honey pancake with sweet red bean fillings, a widely popular Japanese dessert.
Servings 6 Dorayaki
Cost 10.00
Ingredients
- 4 medium eggs
- 2/3 cup sugar white or cane sugar
- 2 tablespoon honey
- 1-1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoon water
- 1/2 pound anko (sweed red bean paste)
- 1/2-1 teaspoon vegetable oil
Instructions
- Gather ingredients.
- In a medium bowl, combine eggs, sugar, and honey and whisk until fluffy.
- In another bowl, sift together flour and baking powder.
- Combine #2, #3, and 2 tablespoons of water and mix until well combined but not over mix. Rest the batter for 15-30 minutes.
- Heat a frying pan or skillet on very low for 4-5 minutes until the pan is evenly warm. Add ½ teaspoon of vegetable oil to the pan. Take a paper towel, make a bundle, and use it to wipe off the oil. Note: evenly heated, and the oiled pan will make evenly browned pancakes.
- Scoop 3-4 tablespoons of pancake batter and add to the pan, shape it into an evenly circular cake, about 4.5-inch in diameter. Cook 3-4 minutes on one side until the bubbles form. Using a turner/spatula, flip the pancake and cook the other side for 30 seconds to one minute.
- Remove pancakes from the pan and cover with towels to prevent them from drying.
- Wipe the pan with an oiled paper towel before adding more batter to make the remaining pancakes.
- Once you have two pancakes, place 1-2 tablespoons of Anko onto the center and sandwich with another pancake. The traditional dorayaki has the majority of the Anko in the center making it a dome shape. Wrap the dorayaki with plastic wrap until serving.
