How To Make Dorayaki (Recipe)
The original creator demonstrates honey-egg pancake sandwiches with anko. The video uses 4 eggs, 160 g flour and about 520 g anko, unlike FOOD's 2 eggs, 140 g flour and 300 g anko. Follow FOOD quantities and fully cook pancakes; honey is not suitable for infants younger than 12 months.
Official cooking video · Just One Cookbook · YOUTUBEHoney Red-Bean Dorayaki Pancake Sandwiches
Six soft Japanese honey-pancake sandwiches filled with sweet azuki bean paste.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Whisk two eggs, 80 g sugar and 30 g honey for two minutes. Sift in 140 g flour and 4 g baking powder and fold until no dry flour remains.
- 02
Refrigerate batter covered for 15 minutes, then stir in 25 ml water until thick but pourable. Warm a pan on low for 5 minutes and apply 5 ml oil very thinly with paper.
- 03
Cook twelve roughly 8 cm rounds, 1–2 minutes over medium-low heat until bubbly on top; flip and cook another 30–60 seconds until fully set in the center.
Pour about one-twelfth of the batter at a time to make twelve evenly sized pancakes. After flipping, if the center still contains raw wet batter, continue over low heat for another 20–30 seconds at a time. Never taste raw egg-and-flour batter. - 04
Once all twelve pancakes are cooked through, let the steam subside briefly on a clean rack. Spread the total 300 g prepared red bean paste over six pancakes, 50 g each, and top with the other six to make six sandwiches. The batter contains 30 g honey, so never offer these to infants under twelve months.
Before you cook
Contains egg and wheat. Never taste uncooked egg-and-flour batter; cook pancakes fully through. Check prepared anko labels for other allergens. Never give honey to infants under 12 months. Refrigerate leftovers covered within two hours at 4°C/40°F or colder.
Allergens: egg, wheat, check packaged red-bean-paste ingredients
Image & source credits
These illustrations stand in for food photos.
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