Two soft, golden, small Japanese pancakes enclose a generous layer of anko, the sweet red bean paste. It is an iconic Japanese snack, simple, round, glossy, and comforting.
Ingredients
- 2 pieces eggs
- 70 g granulated sugar
- 1 tbsp liquid honey
- 120 g T45 all-purpose flour
- 1 tsp baking powder
- 50 ml water
- 1 tsp neutral oil
- 300 g sweet red bean paste anko
Method
- Whisk the eggs, sugar, and honey until you get a lighter, fluid, and slightly frothy mixture.
- Sift the flour with the baking powder over the bowl, then gently fold in until the batter is smooth, without overworking it.
- Thin the batter with the water little by little, until you get a texture that flows in a thick ribbon from the whisk.
- Cover the bowl and let rest at room temperature until the batter seems more uniform and slightly more relaxed.
- Heat a nonstick skillet over low to medium heat, oil it very lightly, then wipe away almost all the oil to keep a clean surface.
- Drop small ladles of batter into the skillet and let cook until the surface forms steady bubbles and the edges look set.
- Flip the pancakes with a firm motion, then cook the other side briefly until it is golden without drying out the center.
- Let the pancakes cool slightly on a wire rack or a plate, golden side up, to retain their softness.
- Fill half of the pancakes with the anko, top with the other pancakes, and gently press the edges to form the domed dorayaki.
- Serve at room temperature, when the filling is soft and the pancakes have regained a tender texture.
Nutrition
Per serving
- Energy
- 418.2 kcal
- Protein
- 12.59 g
- Carbohydrate
- 84.42 g
- Fat
- 4.42 g
- Fibre
- 6.15 g
- Calcium
- 118.13 mg
- Iron
- 0.52 mg
- Magnesium
- 8.16 mg
