How To Make Dorayaki (Japanese Red Bean Pancake)
A well-loved Japanese treat, this dorayaki will surely make you swoon! Its sweet red bean filling & fluffy pancakes make the perfect combo.
- 4 large eggs, (50 grams each without shell)
- ⅔ cup sugar, (⅔ cup and ½ tbsp)
- 2 tbsp honey
- 1⅓ cups all-purpose flour
- 1 tsp baking powder
- 2 tbsp water
- 1 tsp oil, neutral-flavored, vegetable, rice bran, or canola, for cooking each batch
- 1 lb red bean paste, (anko)
- In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes fluffy.
- Sift flour and baking powder into the bowl and mix all together. Keep in the fridge to rest for 15 minutes.
The batter should be slightly smoother now. Stir in 1 tablespoon of water. Depending on the size of the eggs and how accurate the flour measurement is, the water amount may vary but it should be 1 to 2 tablespoons.
Heat a large non-stick frying pan over medium-low heat (close to low). Dip a paper towel in vegetable oil and coat the bottom of the pan with the oil. Then remove the oil completely.
With a ladle or a small measuring cup, pour 3 tablespoons of the batter from 3-inch above the pan to create 3-inch diameter pancakes.
When you see the surface of the batter starting to bubble, flip over and cook the other side. Transfer to a plate and cover up with a damp towel to prevent from drying. Continue making pancakes. This should make about 12 pancakes.
Make the sandwich with red bean paste. Put more red bean paste in the center so the shape of dorayaki will be curved (the middle part should be thicker). Wrap dorayaki with plastic wrap until ready to serve.
Serve and enjoy.
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