Dorayaki
Two pancakes browned evenly on one side only, rested so the batter goes glossy.
Egg. Vegetarian, but not vegan — contains egg, honey.
Ingredients
- 4 eggs
- 140 g caster sugar
- 2 tablespoons honey
- 1 tablespoon mirin
- 200 g plain flour
- 1 teaspoon baking powder
- 80 ml water
- 400 g anko
- oil, for the pan
Method
- AN EVEN UNBLEMISHED BROWN ON ONE SIDE, and that is most of the skill. Wipe the pan with oil and then WIPE IT OFF with kitchen paper, so there is almost none left. Visible oil gives a mottled, blotchy face; a nearly dry pan gives the flat even colour this is recognised by.
- MIRIN AND HONEY ARE STRUCTURAL. They keep the pancakes moist and flexible for a day or two, where a plain batter is dry by the evening. They also help the surface brown evenly.
- Beat the eggs and sugar 3 minutes until pale and thick, then the honey and mirin.
- Flour and baking powder sifted in and folded until just combined.
- REST THE BATTER 30 MINUTES, then stir the water in. The rest hydrates the flour and the batter goes noticeably glossy; it also stops the pancakes doming.
- A heavy pan over a LOW to medium heat. Test with a teaspoon of batter first -- it should take about 90 seconds to colour.
- Pour from a jug in one spot and let it spread on its own into a circle. Spread with a spoon it will not be round or even.
- Wait for bubbles to appear across the whole surface and the edges to look dry, then turn ONCE and give the second side 30 seconds only. That side stays pale and goes inside.
- Cool under a damp cloth so they stay flexible.
- A generous mound of anko between two, pale sides inward, and press the edges gently to seal.
Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.
Filed under Japan · All recipes