Japanese 20 min

Japanese Dorayaki (Red Bean Pancake Sandwiches)

Name: Japanese Dorayaki (Red Bean Pancake Sandwiches)
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1.5 cups all-purpose flour; 3 large eggs; 4 tablespoons sugar; 2 tablespoons honey; 1 teaspoon baking soda; 2 tablespoons water; 1 teaspoon soy sauce; 1 tablespoon mirin; 1 cup anko (sweet red bean paste); Butter or oil for cooking

vegetariandairy-freebaking

Ingredientsfor 2

280

Cal

Protein

54g

Carbs

Fat

11.5 cups all-purpose flour
23 large eggs
34 tablespoons sugar
42 tablespoons honey
51 teaspoon baking soda
62 tablespoons water
71 teaspoon soy sauce
81 tablespoon mirin
91 cup anko (sweet red bean paste)
10Butter or oil for cooking

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Instructions

1
Whisk eggs, sugar, honey, soy sauce, and mirin together until the sugar dissolves. Mix baking soda with 2 tablespoons water, add to the egg mixture. Sift in flour and fold gently until just combined — a few lumps are acceptable. Rest the batter 15 minutes covered.
2
Heat a flat non-stick pan or griddle over medium-low heat. Lightly butter. Pour small rounds of batter (about 2 tablespoons each) to make 3-inch discs. Cook 2 minutes until bubbles form on the surface and the edges look set. Flip gently and cook 1 more minute.
3
The dorayaki pancakes should be an even, glossy golden-brown on both sides — not darker. The honey and mirin create a characteristic sheen. Cool all pancakes on a rack.
4
Once completely cool, spread a generous spoonful of anko (sweet red bean paste) on the flat side of one pancake. Press another pancake flat-side down to create a sandwich.
5
Dorayaki are at their best the same day but can be wrapped individually and stored for one day. The pancakes soften slightly as they sit, which many consider the ideal texture.