If you have never had these Japanese dorayaki pancakes then you are in for a treat. Making the dorayaki pancake batter is slightly different from the typical pancake batter, they come out so fluffy and delicious. You can sandwich the Japanese dorayaki pancakes with any fillings you like. For perfect golden brown pancakes, make sure to wipe off all excess oil on the frying pan’s surface. If you leave oil streaks on the pan, the pancakes will not turn into nice golden colour without spots. Don’t worry if the first few don’t turn out perfect, just keep going and you’ll get the hang of it very quickly.
The best and easy way to start wot the pancake batter is using a blender or a food processor. In the food processor, add the flour, leavening agents and the sugar, the Japanese dorayaki pancakes have more sugar than the regular pancake. Once combined, add the wet ingredients, so the buttermilk eggs and oil then mix until well combined. If you are using a food processor, it should take between ten to 15 minutes and be careful not to overmix the batter.
The pancake batter should be smooth and runny. You can transfer the pancake batter to a glass measuring cup so it’s easy to pour out and form the pancakes. Place your pan on medium heat and coat with oil or butter then pour the batter.
Any nonstick pan will work great when making these pancakes. Wait for the bubbles to form and pop just like regular pancakes and once the bottom is a beautiful dek brown colour, flip it over to the other side. Cook the pancake on the other side for another 15 to 20 seconds. Try to make your pancakes roughly the same size because, in the end, you will sandwich them together.
The Japanese dorayaki pancakes are delicious to east both warm or cold, traditionally, dorayaki pancakes are filled with red bean paste and you can also use a cream filling or jam.
Whether you fill them on not, the Japanese dorayaki pancakes are definitely a pancake recipe you need to try.
- 150 g flour
- 1 tsp baking powder
- 2 eggs Large eggs weigh g each
- 110 g caster sugar
- 1 tbsp honey
- 1 tsp mirin
- 40 ml of water
- 400 g sweet azuki bean paste
- Sift flour and baking powder and set aside.
- Place eggs, sugar, honey and mirin in a large mixing bowl and beat all together until the egg mixture becomes whitish in colour.
- Wrap the mixing bowl with cling wrap and rest it in the fridge for 30 minutes.
- After 30 minutes rest in the fridge, add 40 ml of water to smooth the batter.
- Spray a frying pan or electric pan with oil and heat it up over low heat.
Pour 2 tbsp of the batter into the pan.
- If you are using a frying pan, cook one or two at times and if you are using an electric pan, you can make a little more at once.
- Place a lid on and cook one side for one minute and 30 seconds or when you see bubbles start to form, flip it over with an egg flipper.
- Cook the other side for about one minute.
- Remove the cake off the heat and place it between the folded kitchen towel to avoid the cake becoming dry.
- Keep making the cake until all batter is cooked.
- When the cakes are cooled down, spread sweet azuki bean paste on one cake and sandwich with another.