How To Make Dorayaki (Recipe) どら焼きの作り方 （レシピ）

By Just One Cookbook · 30 min

Ingredients

Instructions

1. Whisk the eggs, sugar and honey in a large bowl until pale and thick.
2. Sift in the flour and baking powder, fold until no dry streaks remain, then refrigerate the batter for 15 minutes to 1 hour.
3. Stir in 1 tablespoon of water and check the consistency; it should flow like pancake batter. If too thick, add up to 1 more tablespoon of water.
4. Place a damp towel on the counter. Preheat a large nonstick pan over the lowest heat for 5 minutes, then set it briefly on the damp towel. Increase the heat to medium low.
5. Keep the pan very lightly oiled by wiping it with an oil-dipped paper towel and removing the excess.
6. Scoop 3 tablespoons of batter (or a ¼ cup measure) and pour it from about 3 inches (8 cm) above the pan to form a 3-inch (8 cm) round.
7. When bubbles form on the surface, about 60 to 90 seconds, flip the pancake. Cook the other side for 20 to 30 seconds, until the edges look dry and the underside is golden brown.
8. 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 pancake.
9. Spread a small scoop of sweet red bean paste on one pancake, mounding it higher in the centre. Top with another pancake to form a domed sandwich. Wrap each dorayaki individually in plastic wrap until serving.
10. Store wrapped dorayaki at room temperature for up to 2 days, or freeze in a freezer bag for up to 1 month.

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

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