Dorayaki

🧂 Ingredients

• 150 g All-purpose flour(Sifted for a lighter texture.)
• 80 g Granulated sugar
• 2 Large eggs(Room temperature is best for emulsification.)
• 2 tbsp Honey(Adds moisture, color, and a subtle floral note.)
• 1/2 tsp Baking powder
• 2 tbsp Water(To adjust batter consistency if needed.)
• 200 g Anko (sweet red bean paste)(Store-bought or homemade. Can be smooth (koshian) or chunky (tsubuan).)
• 1 tbsp Neutral cooking oil(For greasing the pan.)

👨‍🍳 Instructions

1. 1

   In a medium bowl, whisk together the eggs and granulated sugar until pale yellow and slightly thickened. This should take about 2-3 minutes. Stir in the honey until well combined.

   ⏱️ 5 minutes
2. 2

   Sift the flour and baking powder directly into the egg mixture. Gently fold them in using a spatula until just combined. Be careful not to overmix; a few small lumps are okay. The batter should be thick but pourable. If it seems too stiff, add 1-2 tablespoons of water until it reaches a pancake-like consistency.

   ⏱️ 5 minutes
3. 3

   Heat a lightly oiled non-stick skillet or griddle over medium-low heat. The ideal temperature is around 160°C (320°F). Pour about 1/4 cup (approx. 60ml) of batter onto the skillet to form a small pancake, about 8-10 cm (3-4 inches) in diameter. Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set. The underside should be a light golden brown.

   ⏱️ 10 minutes
4. 4

   Carefully flip the pancake using a spatula and cook the other side for another 1-2 minutes until golden brown. Transfer the cooked pancake to a wire rack to cool. Repeat with the remaining batter, adding a tiny bit more oil to the pan between pancakes if necessary. Aim for consistent size and color.

   ⏱️ 10 minutes
5. 5

   Once the pancakes have cooled slightly, take one pancake and spread a generous tablespoon of anko onto its flat side. Place another pancake on top, flat side down, to create a sandwich. Gently press to adhere.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The honey not only adds sweetness but also contributes to the characteristic golden-brown color of dorayaki.
• ✓For uniform pancakes, use a consistent amount of batter for each one, and ensure your heat is steady.
• ✓Dorayaki are best enjoyed fresh, within a day of making, for the softest texture.
• ✓Ensure your pan is not too hot, or the pancakes will brown too quickly on the outside before cooking through.

🔄 Variations

• Add a layer of whipped cream or mascarpone cheese along with the anko for a richer dessert.
• Incorporate chopped chestnuts into the anko filling for added texture and flavor.

🥗 Nutrition

Per serving