Embark on a culinary journey to Japan with this simple yet delightful recipe for Dorayaki, a traditional Japanese dessert known for its sweet red bean filling sandwiched between two fluffy pancakes. Perfect for snacks or dessert, these pancakes will bring a taste of Japan right into your kitchen.
Ingredients for Red Bean Paste (Anko):
- 100 grams of red beans
- Water for soaking and cooking
- 75 grams of granulated sugar
Ingredients for Pancakes:
- 2 large eggs
- 50 grams of granulated sugar
- 15 grams of honey
- 80 grams of cake flour (for a lighter texture)
- 1/2 teaspoon of baking powder
- 10 milliliters of water
- A little cooking oil for frying
Instructions:
Prepare the Red Bean Paste:
- Rinse the red beans and place them in a large bowl. Cover with water and let them soak for at least 6 hours or overnight.
- Drain the beans and transfer them to a pot. Cover with fresh water, bring to a boil, then reduce the heat to medium. Simmer for about 40 minutes or until the beans are soft.
- Add 75 grams of sugar to the pot and stir until fully dissolved. Continue to cook on low heat, mashing the beans until you get a thick, smooth paste. Set aside to cool.
Make the Pancakes:
- In a mixing bowl, beat the eggs with 50 grams of sugar and honey until the mixture is light and frothy.
- Sift the cake flour and baking powder into the egg mixture. Add 10 milliliters of water and mix until you have a smooth batter.
- Heat a non-stick frying pan over low heat and brush with a little cooking oil.
- Pour a small amount of batter into the pan to form a pancake about 10cm in diameter. Cook until bubbles form on the surface, then flip and cook the other side until golden brown. Repeat with the remaining batter.
- Once the pancakes are cool enough to handle, take one pancake and spread a layer of red bean paste over one side. Cover with another pancake, pressing gently to seal the filling inside.
Enjoy your homemade Dorayaki with a cup of green tea for a truly authentic Japanese experience. These sweet treats are best enjoyed fresh but can be stored in an airtight container for a day or two.
