Dorayaki are Japanese red bean pancakes that remind me of whoopie pies. These are soft fluffy pancakes with a red bean paste filling.
Course: Appetizer, Breakfast
Cuisine: Asian, Japanese
Keyword: Appetizer, Asian, Breakfast
Author: Eva Bakes
140grams (2/3 cup)granulated sugar
160grams (1 cup)all-purpose flour
1cansweetened red bean paste
In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture gets fluffy.
Sift flour and baking powder into the bowl and mix. Keep in the fridge to rest for 15 minutes.
Stir in ½ Tbsp of water at a time to get the right consistency. It should be a little bit thicker than pancake batter. If the batter is too thin, Dorayaki buns will be too flat and not fluffy.
Heat a large non-stick frying pan on medium-low to medium heat (I used my pancake griddle and did not oil it). Dip the paper towel in oil and coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn’t be visible. That’s the secret to get nice texture on the surface of dorayaki. With a ladle (I used a medium sized cookie scoop and filled the batter to the top and dropped it from about 6-8 inches above the griddle), drop the batter from 1 foot above the pan to create 3 inch diameter “pancake”. When the surface of batter starts to bubble, flip over and cook the other side. Transfer to a plate and cover up with damp towel to prevent from drying. Continue making pancakes.
Make sandwiches with the red bean paste as the filling. Put more red bean paste in the center so the shape of the dorayaki will be curved (the middle part should be higher). Quickly wrap them with saran wrap until you ready to serve. You can store these in the refrigerator in an air-tight container for about a week. To reheat, microwave for about 20 seconds and enjoy.