September 24, 2010

Dorayaki (Japanese Filled Pancakes)


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
Cooking Directions
  1. Beat eggs in a bowl and whisk it, then slowly add in sugar and continue to whisk very well.
  2. Add milk and honey in the egg mixture
  3. Add sifted flour in the egg mixture gradually until the mixture becomes smooth.
  4. Cover the mixture with plastic wrap and let it stand for 30 minutes
  5. Heat a non-stick pan on medium low heat.
  6. Pour a scoop of the batter in the pan to make it a small pancake. (I used 1 tablespoon as the scoop size)
  7. 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.
  8. Place the cake on a wire rack and let it cool.
  9. To assemble the Dorayaki, look for 2 pieces with about the same shape and side.
  10. Place 1 scoop of sweet red bean on the pale yellow side and cover with another cake with the same side.
**Optional: If the pancakes seem too thick to eat two of them with red bean inside, simply slice them in half (as we did with some) and fill with red bean. Voila!

Recipe courtesy of Masakan Istimewa

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