Japanese Dorayaki Recipe (red bean pancake)

By Sudachi · 45 min

Ingredients

Instructions

1. 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 heat for about 5 minutes. Lightly grease it with a little oil, wiping off any excess with kitchen paper.
6. Give the chilled batter a quick stir. Pour portions about 8 cm (3 inch) across into the pan, 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, usually 1 to 2 minutes.
8. When 2 to 3 surface bubbles have popped and left small craters, flip each pancake and cook 40 seconds to 1 minute more, until cooked through.
9. Move the pancakes to a plate and grease the pan before each new batch. Repeat until all the batter is used.
10. Spread about 2 tbsp of red bean paste in the centre of one pancake, thicker in the middle to form a dome. Top with a second 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.

More recipes with

EggRed bean