Dorayaki is a popular pudding found at Japanese restaurants in the UK, so you might already be familiar with it. If you're not, it's basically a pancake sandwich with a delicious filling in the middle! The traditional filling is of course Red Bean Paste, but other options include nutella, chocolate cream, honey or even jam. In fact, you can be as creative as you like with your Dorayaki, and even fill them with something like matcha tea ice cream or sesame ice cream!
The pancakes that make dorayaki are not like the pancakes we make on shrove Tuesday; they're a little more like scotch pancakes. They're extremely fluffy and airy inside, and they're very quick and simple to make. You can make them for breakfast, or have them as a delicious treat! They even keep well too, so you don't have to eat them fresh (although that's when they are best!)
You Will Need
- Red Bean Paste, OR Nutella, or a filling of your choice.
- 2 Medium Eggs
- 50g Granulated Sugar
- 1 Tbsp Honey (Use fragranced honey like orange blossom honey if you like!)
- 100g Self Raising Flour
- 1/2 Tsp Baking Soda
- 2 Tsp Water
- Oil for the Frying Pan
Begin by placing the eggs in a large bowl, and beating then until smooth. A good tip is to add just 1 tsp of the sugar to the eggs first to help them get nice and evenly smooth. When you have the right consistency, add the rest of the sugar and beat until well combined.
Mix the honey into the egg mixture.
Sift together the flour and baking soda, then add to the wet mix. Whisk together very quickly until only just combined but without any trace of flour.
Add the water finally to the mixture, and beat quickly together, being careful not to over mix.
Cover the bowl with cling film then place in the fridge for at least 30 minutes.
Next, take a large, flat bottomed, no-stick frying pan and coat with oil using kitchen roll to spread evenly. Heat the pan ready for the mixture.
Each portion should be two tbsp of the mixture, place it in the pan and wait until bubbles appear on the surface of your mixture. That's when you're ready to flip and cook the other side.
Cook until each pancake is a lovely golden brown colour.
Store the pancakes in a tupperware box until they are ready for the filling.
If using SushiSushi's Red Bean Paste blocks, place them in a sauce pan and let them melt down to a jam-like texture.
Take two pancakes, and place a good portion of the red bean paste in the centre before sandwiching them together.