Strawberry & Cream Dorayaki Recipe | Fluffy Japanese Pancake Sandwich

By Japanese Cooking 101 · 30 min

Ingredients

Instructions

1. In a medium bowl, sift the cake flour and baking powder together and set aside.
2. In another bowl, whisk the egg, mirin, sugar, honey and water. Add to the dry ingredients and mix until very smooth.
3. Test the batter: lift it with a whisk and let it fall back. It should flow easily and the trails should vanish quickly. If too thick, add water 1/2 tablespoon at a time until right.
4. Lightly oil a large nonstick frying pan with a paper towel and heat over medium-low.
5. Pour 1 tablespoon of batter from about 6 inches (15 cm) above the pan so it spreads into a 3-inch (7.5 cm) circle. Cook 2–3 at a time.
6. Cook until many bubbles appear on the surface and the edges look dry. Flip and cook the other side for about 1 minute. Repeat until about 10 pancakes are made. Let cool slightly.
7. Meanwhile, slice the strawberries. Whip the heavy cream with the sugar to stiff peaks. Have the anko ready.
8. To assemble, spread anko on one pancake, pipe whipped cream on top, arrange sliced strawberries over the cream, and top with another pancake.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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