If you have never had these Japanese dorayaki pancakes then you are in for a treat. Making the dorayaki pancake butter is slightly different from the typical pancake butter, 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.
- 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.