Dorayaki
Ingredients
The batter
-
150
g
all purpose flour
-
1
tsp
baking powder
-
2
large eggs
eggs
-
110
g
caster sugar
-
1
tbsp
honey
-
1
tsp
mirin
-
40
ml
water
The filling
-
200
g
sweet azuki bean paste
Instructions
- Sift flour and baking powder together and set aside.
- In a large mixing bowl, whisk eggs, sugar, honey, and mirin until pale and fluffy.
- Fold in the sifted flour and baking powder until fully combined.
- Cover the bowl with cling wrap and refrigerate the batter for 30 minutes.
- After resting, add water to the batter to smooth it out.
- Preheat a hot plate to 320°F (160°C).
- Pour a scoop of batter onto the hot plate and cook for about 1 minute until bubbles form.
- Flip the pancake and cook the other side for about 1 minute.
- Remove the pancakes and keep them warm between kitchen towels.
- Spread azuki bean paste on one pancake and sandwich it with another pancake.
Nutrition Facts (estimated)
Servings
4
Calories
271
Total fat
1g
Total carbohydrates
59g
Total protein
2g
Sodium
36mg
Cholesterol
40mg
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