Japanese filled pancakes. Or as we like to call them: Dorayaki! Hehe how fun!
They're just so cute and delicious. Sweet azuki beans sandwiched between moist little pancakes. Such a treat.
Perfect for breakfast on the go, perfect for dessert, or perfect for a snack. Dorayaki! Enjoy!
Dorayaki (Japanese Filled Pancakes)
Yield: 14-28 Dorayaki
- 3 large eggs
- 8 tablespoons sugar
- 5 tablespoons milk
- 2 teaspoons honey
- 180g self-rising flour
- 1 can sweet red beans
- Beat eggs in a bowl and whisk it, then slowly add in sugar and continue to whisk very well.
- Add milk and honey in the egg mixture
- Add sifted flour in the egg mixture gradually until the mixture becomes smooth.
- Cover the mixture with plastic wrap and let it stand for 30 minutes
- Heat a non-stick pan on medium low heat.
- Pour a scoop of the batter in the pan to make it a small pancake. (I used 1 tablespoon as the scoop size)
- Turn over when bubbles appear on the surface (about 3 minutes) and cook the other side for 40 sec to 1 minute max. (Like a pancake!) The pancake should have 1 side with coffee color and another side with pale brown color.
- Place the cake on a wire rack and let it cool.
- To assemble the Dorayaki, look for 2 pieces with about the same shape and side.
- Place 1 scoop of sweet red bean on the pale yellow side and cover with another cake with the same side.
Recipe courtesy of Masakan Istimewa