Dorayaki
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Honey-scented Japanese-style pancakes filled with red bean paste, dorayaki is a traditional Japanese dessert that is loved by all!
- Author: Catherine Zhang
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 Sandwiched Pancakes 1x
- Category: Asian Dessert
- Method: Easy
- Cuisine: Japanese
Pancake Batter
- 120g Cake flour (1 cup)
- 1 tsp Baking powder
- 2 Large eggs
- 1 tbsp Honey
- 65g Granulated sugar (1/3 cup)
- 2 tbsp Whole milk
- 2 tbsp Water
Red Bean Paste
- 100g Red beans, aka adzuki beans (1/2 cup)
- 60g Brown sugar (1/3 cup)
- Combine the eggs, sugar, honey, milk, and water together in a large mixing bowl and whisk until well combined
- Sift in the flour and baking powder and mix until smooth
- Cover with cling wrap and let the batter rest for at least 30 minutes in the fridgeÂ
- Uncover and pour into a jug
- Heat a non-stick frypan over medium-low heat
- Wipe the surface of the frypan with a paper towel lightly drizzled in vegetable oil
- Then pour the pancake batter onto the pan in small rounds, try not to make more than 3 at a time
- Cook for 2-3 minutes, or until you notice bubbles on the surface of the pancake
- Then flip and continue to cook for another 1-2 minutes
- Remove from the pan and continue until all the batter has been used
Red Bean Paste
- Wash the red beans and place them in a medium-sized saucepan
- Cover the red beans with water until they are completely submerged, cover and bring it to a boil
- Cook the beans for 1-1.5 hrs or until the beans are easily mashed between your fingers
- Alternatively, you can cook the beans in a pressure cooker for 15 minutes
- Drain the cooked beans
- Combine the beans and brown sugar in a small saucepan over medium heat and cook for 10-15 minutes, or until it thickens into a paste
- Remove from the heat and cool