Servings: 12 pancakes
Calories: 233kcal
Ingredients
- 4 large eggs
- 140 g granulated sugar
- 2 tablespoons honey
- 160 g all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons water
- neutral oil, for greasing the pan
- 520 g red bean paste Anko; you can substitute with a sweet spread or chestnut cream
Procédé
For the batter
- In a large bowl, whisk the eggs, sugar, and honey until pale and foamy.4 large eggs, 140 g granulated sugar, 2 tablespoons honey
- Sift the flour and baking powder into the bowl, then whisk into the egg mixture until smooth and combined.160 g all-purpose flour, 1 teaspoon baking powder
- Refrigerate the batter for 15 minutes.
- After resting, the batter will be looser and slightly smoother. Stir in half the water and check the consistency; it should resemble pancake batter. Add the remaining water as needed to reach the right consistency.2 tablespoons water
Cooking
- Heat a large nonstick skillet over very low heat for 5 minutes. Warming the pan slowly works best. Once hot, increase the heat to medium-low. Dip a paper towel into neutral oil and lightly grease the bottom of the pan, then wipe away any excess oil. This is the key to evenly golden-brown Dorayaki.neutral oil, for greasing the pan
- Using a ladle or small measuring cup, pour 3 tablespoons of batter from about 8 cm above the pan to form an 8 cm round. Cook one pancake at a time.
- When bubbles appear on the surface, flip and cook the second side.
- Transfer to a plate and cover with a damp kitchen towel to prevent drying. Grease the pan between batches as needed. Continue with the remaining pancakes.
Assembly
- Assemble the Dorayaki by sandwiching two pancakes around a spoonful of sweet red bean paste. Mound a bit more paste in the center so the middle is thicker than the edges and the Dorayaki has a gentle dome.520 g red bean paste
- Wrap each Dorayaki in plastic wrap until ready to serve.
Storage
- Wrap leftovers in plastic wrap and keep in a cool place for up to 2 days. Alternatively, place in a freezer bag and freeze for up to 1 month.
Notes
Dip a paper towel into neutral oil and lightly grease the bottom of the pan, then wipe away any excess oil. This is the key to evenly golden-brown Dorayaki.
Nutrition
Calories: 233kcal | Féculents: 49g | Protein: 5g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Graisses trans: 0.01g | Cholesterol: 55mg | Sodium: 30mg | Potassium: 35mg | Fiber: 2g | Sugar: 32g | Vitamin A: 79IU | Vitamin C: 0.001mg | Calcium: 24mg | Iron: 1mg
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