Every year in the UK we celebrate Pancake day! Pancakes are quick and easy to make and can be lots of fun. This year rather than making traditional English pancakes, I decided to make some Dorayaki! yep they’re Japan’s equivalent to pancakes…but with a twist, in this recipe I will use whipped cream. Whipped cream has become very popular in Japan since the 80’s.
Legend has it that the first Dorayaki were made when a samurai named Benkei forgot his gong (Dora) upon leaving a farmer’s home where he was hiding. The farmer for reasons best known to him used the gong to fry his pancakes, thus the name Dorayaki.
Those of you who follow Japanese manga and anime, have probably heard of Doraemon. Doraemon loves dorayaki! he is addicted to dorayaki and falls for any trap involving them…. I don’t blame him because they are very delicious, check him out:
For the recipe you will need:
- 2 ‘large’ farm eggs
- white Sugar
- Plain flour
- 1/3 teaspoon baking soda (bicarbonate of soda)
- 1 tablespoon runny honey
- 1 tablespoon vegetable oil
- Organic Butter for cooking
For the filling:
- Fresh Double Cream
- Sweet Azuki Beans
- Crack the room temperature eggs in to a bowl and lightly beat with a whisk.
- Add the sugar and honey to the beaten eggs (feel free to warm the honey if it is too thick for mixing).
- Beat the egg mixture with a hand whisk for about three minutes. The colour will turn light yellow and the texture will begin to slightly thicken.
- Dissolve the baking soda in water and add it to the egg mixture and mix.
- Using a sieve add the plain flower to the mixture. Continue to mix the egg mixture with the whisk. Break and flour lumps but be careful not to over-mix.
- Cover the batter with clingfilm and let it sit for thirty minutes.
- Tip: You may need to alter the consistence of the batter if it is too runny, you should do this by whisking it and adding a teaspoon of water.
- Preheat your pan or electric griddle to 340F (170 Degrees Celsius) and lightly oil the surface.
- Tip: To brown the dorayaki evenly, wipe off excess oil with a clean paper towel.
- With a spoon drop the batter in to the pan forming three and a half inch in diameter circles.
- Tip: Let the batter form the circles naturally and you will get perfectly round dorayaki.
- When small bubbles appear on the surface of the batter, flip them over, bake for about twenty seconds and place them on a cooling tray.
The filling: Pour the double cream in to a bowl and add sugar, with an electric hand mixer, whisk the cream for three minutes until it thickens.
Add about a quarter pound of red azuki bean paste to the cream and gently mix with a plastic spatula.
With the brown side facing up, put some filling in the center of the dorayaki and place another pancake on top. Press around the edges to form the dorayaki shape.
Serve on a plate and keep out of site of Doraemon!