Easy Dorayaki (Red Bean Pancakes)

By Sudachi · 45 min

Ingredients

Instructions

1. In a bowl, whisk the 2 eggs with 70 g sugar, ⅛ tsp salt and 1 ½ tbsp honey until well combined.
2. Sift in 120 g cake flour and ½ tsp baking soda and whisk until smooth. Drizzle in ½ tsp oil and fold gently 5 to 10 times.
3. Add 3 tbsp water and mix once more.
4. Pour the batter into a jug or bottle and refrigerate for 15 minutes.
5. Preheat the pan on low for about 5 minutes. Add a little oil and wipe it to leave a thin, even film.
6. Stir the chilled batter briefly. Pour in pancakes about 8 cm (3 inch) across, spaced apart, cooking 1 to 3 at a time.
7. Cook until the edges look dry and bubbles appear on top, about 1 to 2 minutes.
8. When 2 or 3 surface bubbles have popped leaving small craters, flip each pancake and cook about 40 seconds to 1 minute until cooked through.
9. Move the pancakes to a plate, grease the pan again before each batch, and repeat until the batter is used up.
10. Spread about 2 tbsp filling in the middle of one pancake, keeping it thicker in the centre to form a dome. Top with another pancake and press lightly to seal. Repeat with the rest.

Summarized from Sudachi's video. Watch it for the details.

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