30min 4 ppl
Dorayaki
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 6 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 6g
Carbs 52g
Fats 4g
About this dish
Two small, fluffy honey pancakes sandwiched around a thick layer of sweet red bean paste. The batter puffs on the griddle to leave a soft, faintly spongy crumb that holds up to the filling.
Allergy Info
Gluten, Eggs
Diet Info
Vegetarian
Ingredients
Dairy & Eggs
- Eggs2
Tins & Jars
- Ready-made red bean paste240 g
Dried Goods
- Caster sugar60 g
- Plain flour150 g
- Baking powder4 g
- Water60 ml
Oils & Condiments
- Honey20 g
- Vegetable Oilfor greasing10 ml
Utensils
- Mixing bowl
- Whisk
- Griddle pan
Method
1
Whisk the eggs, caster sugar and honey together in a mixing bowl until pale and slightly thickened.
Approx. 5 minutes
2
Sift in the flour and baking powder and whisk to a smooth, thick batter, then whisk in the water.
Approx. 5 minutes
3
Cover the bowl and leave the batter to rest at room temperature for 15 minutes so the baking powder can activate.
Approx. 2 minutes
4
Heat a lightly oiled griddle pan over medium-low heat and drop in tablespoons of batter to form 8cm rounds.
Approx. 3 minutes
5
Cook for 2 minutes until bubbles rise to the surface and the underside is golden, then flip and cook for 1 minute more. Repeat with the remaining batter to make 8 pancakes.
Approx. 15 minutes
6
Sandwich pairs of pancakes with a generous spoonful of red bean paste.
Approx. 5 minutes
