Two sweet pancakes, rounded in shape and golden in color, united by a delicious cream made from sugar and Azuki beans. It’s the kind of dessert that can be addictive after just one bite.
- ½ cups Sugar
- 3 tablespoons Dear
- 4 Egg
- 1-½ cup Flour
- 1 tbsp baking powder
- Your desired topping, as needed, such as Anko, Nutella, Lemon Curd, Custard, etc.
Mix all the ingredients until you get a smooth, lump-free mixture. I suggest mixing the sugar, honey and eggs together first, working them in, then adding the flour and baking powder. Let the dough rest in the refrigerator for 20 to 30 minutes, covering it with parchment paper or plastic wrap.
Meanwhile, start oiling the pan that will be used for cooking them. Warning! I suggest dipping a towel in the oil and greasing the pan. Then, with another towel, remove the excess oil. This way, you can get a golden surface and avoid burnt pods.
Pour the batter into the mold according to the size of your choice. When you see bubbles appear on the surface, it’s time to flip them over and cook for another 2 minutes (depending on size).
Dorayaki is simple to prepare but requires patience. To obtain perfect browning, the heat must be medium-low, and the mixture must be positioned in the center of the pot. Unless you have a large cooking surface, perfectly browned Dorayaki should be cooked one at a time. (That’s if you’re specific and to make one as close to the original as possible!)
As they cook, place them under a slightly damp cloth so that they remain soft and tender.
Last step, the filling! The original uses anko (adzuki bean paste), but have you ever tried Nutella Dorayaki? Or pastry cream? They are very good!