Dorayaki is a Japanese dessert consisting of two fluffy pancakes with sweet red bean paste filling (anko) in between.
Ingredients
Pancakes
- 2pieceeggs
- 50gsugar
- 1tbsphoney
- 120gall-purpose flour
- 1tspbaking powder
- 60mLwater
Filling
- 150gsweet red bean paste (anko)
How to make Dorayaki
Prepare the Batter
In a large bowl, crack the eggs and whisk them until frothy.
Gradually add sugar and honey to the eggs. Whisk until the mixture is smooth and slightly pale.
In a separate bowl, sift the all-purpose flour and baking powder.
Slowly fold the dry ingredients into the wet mixture. Mix gently to avoid overbeating. Add water slowly, adjusting to get a thick, smooth consistency.
Cover the batter and let it rest for about 15-30 minutes.
Cook the Pancakes
Preheat a non-stick frying pan over medium-low heat. Lightly grease the surface with a small amount of oil or butter and wipe it with a paper towel to remove excess.
Pour about 2 tbsp of batter into the pan, forming a small, round pancake. Let it cook for 2-3 minutes, or until bubbles start to appear on the surface and the edges look set.
Flip the pancake and cook for another 1-2 minutes until the other side is golden brown.
Continue cooking the rest of the batter until you have an even number of pancakes.
Assemble the Dorayaki
Take one pancake and place about 1 tbsp of sweet red bean paste (anko) in the center.
Place another pancake on top to form a sandwich. Press the edges slightly to help the filling spread evenly without spilling out.
Tips & Tricks
Make sure your pan isn’t too hot, as it can cause the pancakes to brown unevenly or burn.
If you’re not a fan of red bean paste, you can substitute it with custard, Nutella, or sweetened cream.
FAQS
How do I make Dorayaki pancakes fluffy and light?
To achieve fluffy and light Dorayaki pancakes, ensure you whisk the eggs until frothy and gradually incorporate the sugar and honey. When mixing the dry ingredients with the wet mixture, fold gently to avoid overbeating, which can lead to dense pancakes. Letting the batter rest for 15-30 minutes also helps improve the texture.
Can I make Dorayaki gluten-free?
Yes, you can make gluten-free Dorayaki by substituting all-purpose flour with a gluten-free flour blend. Make sure to check that the sweet red bean paste (anko) you use is also gluten-free, as some brands may contain additives.
What is the best way to store leftover Dorayaki?
To store leftover Dorayaki, place them in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze them. Just make sure to separate each pancake with parchment paper to prevent sticking, and they can be frozen for up to a month. Thaw in the refrigerator before enjoying.
What can I use as a substitute for sweet red bean paste in Dorayaki?
If you don't have sweet red bean paste (anko), you can substitute it with other fillings such as Nutella, whipped cream, or fruit preserves. Just ensure that the filling is sweet and has a similar consistency to maintain the sandwich structure of the Dorayaki.
What are some good pairings to serve with Dorayaki?
Dorayaki pairs wonderfully with green tea, especially matcha, which complements the sweetness of the pancakes. You can also serve them with a scoop of vanilla ice cream or fresh fruit for a delightful dessert experience.
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