How to Make Dorayaki: Fluffy Japanese Red Bean Pancakes

By Sudachi · 50 min

Ingredients

Instructions

1. Crack the eggs into a bowl. Add 70 g sugar, ⅛ tsp salt and 1 ½ tbsp honey, and whisk until well combined.
2. Sift in 120 g unbleached cake flour and ½ tsp baking soda, and whisk until smooth. Drizzle in ½ tsp cooking 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 heat for about 5 minutes. Brush on a thin film of oil and wipe off any excess with kitchen paper.
6. Give the chilled batter a quick mix. Pour into the pan in 8 cm (3 inch) pancakes, spaced well apart, cooking 1 to 3 at a time depending on pan size.
7. Cook until the edges look dry and bubbles appear on top, typically 1 to 2 minutes.
8. When two or three bubbles pop and leave small craters, flip each pancake and cook 40 seconds to 1 minute more, until cooked through.
9. Move to a plate. Oil the pan again before each batch and repeat until all the batter is used.
10. Spread about 2 tbsp of filling in the middle of one pancake, thicker at the centre to make a dome. Top with another pancake and press lightly to seal. Repeat for all, then rest 10 to 15 minutes before eating.

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

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