Dorayaki recipe. Two sweet round golden pancakes combined with a delicious cream Anko, made of sugar and azuki beans (or nutella :). This is a type of dessert that can be addictive after just one bite.
- 0.5 cup sugar
- 3 tablespoons honey
- 4 Eggs
- 1.5 cups flour
- 1 teaspoon baking powder
- Paste of adzuki beans
- Optionally instead of beans such as Nutella cream with fruit, pudding …)
- Mix all the ingredients for the pancakes until you get a smooth mixture without lumps. I suggest combining sugar, honey and eggs first, processing them and then adding flour and baking powder. If the dough seems too thick, add a little water or milk (just a few tablespoons). The dough should be thick, but still flow well in the pan. Let the dough rest in the fridge for 20-30 minutes and cover it with a cloth or foil.
- In the meantime, heat and oil the pan you will use to cook them. Warning! I suggest soaking the napkin in oil and lubricating the pan. Then remove the excess oil with another napkin. This way you will be able to get a gold surface and avoid burnt spots.
- Pour the dough into a pan in the desired size. When you see bubbles appearing on the surface, it’s time to turn them and cook again for another 2 minutes (depending on the size).
- Dorayaki is easy to prepare, but requires patience. To achieve perfect browning, the flame must be low and the mixture placed in the middle of the pot. If you do not have a large cooking surface, you need to cook perfectly golden Dorayaki one by one. (if you want them to be as close as possible to the original!)
- When the pancakes are fried, place them under a damp cloth to keep them soft and soft.
- The last step is the filling! The original Dorayaki are stuffed with anko (adzuki bean paste), but have you ever tried Nutella Dorayaki? Or pudding? They are very good!
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