Dorayaki

One of my favorite Japanese desserts/cake is Dorayaki. It looks like 2 silver dollar pancakes filled with sweetened red bean paste in the middle. The pancake is slightly sweet and a little more dense than the regular western pancakes. This pancake is great for dessert or for breakfast and can be very portable! It takes quite a bit of patience to cook this pancake so that the color is nice and even. When making this, I also realized that the pan used is very important to achieve the perfect texture and color. I think it has something to do with the heat distribution of the pan. I made the dorayakis using a crepe pan I had and they turned out perfect. The color was nice and even, and the pancakes developed bubbles as they cooked which made them slightly lighter. If you are familiar with Japanese cartoon from the 70’s, you probably know this dessert from the anime character Doraemon who is crazy about Dorayaki.

INGREDIENTSdorayaki 4
4 large eggs
2/3 cup sugar
2 tablespoons Honey
1 cup all purpose flour
1 teaspoon baking powder
1-2 tablespoons water
1 can/package sweetened red bean paste

DIRECTIONS
In a large bowl, combine eggs, sugar and honey. Whisk well until mixture has a lot of bubbles and is fluffy. Sift flour and baking powder into the egg mixture and mix well. Let the mixture rest in the refrigerator for about 15 minutes. Stir in 1/2 tbsp of water at a time to get the right consistency. The batter should be slightly thicker than regular pancake batter. If batter is too thin, dorayaki will be too flat and not fluffy.

Heat a large non stick frying pan (in my case, crepe pan works perfectly!) over medium low to medium heat. Dip a piece of paper towel in oil and rub the bottom of the pan with oil. The pan should be slightly oiled but shouldn’t be visible. Scoop the batter with a table spoon (for a smaller dorayaki) and drop the batter from about 1″ above the pan to create a 2″ diameter pancake (batter will continue to slightly spread). When you see the surface of batter starts to bubble, flip over and cook the other side just till it’s slightly browned. Transfer to a plate and cover up with damp towel to prevent from drying. Repeat until all batter has been used up.

Before assembling, roughly pair 2 pancakes together to ensure they “match” properly. The nicer/more even surface will be the outer layer. Scoop a heaping teaspoon of red bean paste and place it in the center of the one the pancakes. Slightly spread the red bean paste to the side, but ensuring the center is slightly higher. Sandwich with another piece of pancake, gently pieces together. Wrap each assembled dorayaki with saran wrap until ready to serve.

Serve the dorayaki with some green tea or coffee. It’s great for an afternoon pick me up!

1. Dorayaki

Picture 1 of 9

RATE THIS RECIPE
[Total rates: 1 Average rate: 5]

Leave a Reply

Your email address will not be published.