Easy Dorayaki | Japanese Home Cooking #shorts #japanesedessert #wagashi #recipe

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Whisk 4 large eggs (50 g each without shell), ⅔ cup sugar and 2 Tbsp honey until pale and thick.
2. Sift in 1⅓ cups all-purpose flour and 1 tsp baking powder and fold until no dry streaks remain. Refrigerate the batter for 15 minutes to 1 hour.
3. Stir in 1 Tbsp water and check that the batter flows like pancake batter; add up to 1 Tbsp more water if it is too thick.
4. Preheat a large nonstick pan over the lowest heat for 5 minutes, briefly set it on a damp towel to cool the hot spots, then raise the heat to medium low. Keep the pan very lightly oiled.
5. Pour 3 Tbsp of batter (about a ¼ cup measure) into the pan from about 3 inches (8 cm) up to form a 3-inch (8 cm) round.
6. When bubbles appear on the surface, about 60–90 seconds, flip the pancake and cook the other side for 20–30 seconds, until the edges look dry and the underside is golden brown.
7. Move the pancakes to a plate, pretty side up, and cover loosely with a well-wrung damp towel. Repeat with the remaining batter, greasing and wiping the pan between each one.
8. Spread a small scoop of sweet red bean paste (anko) on one pancake, mounding it thicker in the middle. Top with a second pancake to make a domed sandwich, then wrap each one in plastic wrap.

Summarized from Just One Cookbook's video. Watch it for the details.

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