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Dans la lune

May 1, 2018

Dorayaki pancake

Dorayaki pancake

Print this recipe
Persons
6
Dorayaki pancake

Ingredients

  • 2 eggs
  • 60g sugar
  • 10g honey
  • 1 tsp glucose syrup - (option)
  • 1 tbsp mirin
  • 2.5g baking soda (dissolve in 1 tsp warm water)
  • 80g plain flour or cake flour (T45) - sifted
  • 25g ukiko/wheat starch - sifted
  • 1 tbsp heavy cream (option)

For the filling

  • anko/red bean paste or homemade anko
  • heavy cream - whip until stiff

Instructions

  • 1. In a medium bowl, use an electric mixer to beat the egg and sugar until smooth and fluffy. Add honey, glucose, mirin, dissolved baking soda and mix well.
  • 2. Add sifted flour into the bowl and mix all together with a egg whisk. Add heavy cream (option) and mix.
  • 3. Heat a frying pan (or non-stick frying pan) with a small amount of oil over medium-high heat and wipe excess oil. NOTE : the frying pan should be very hot. Reduce the heat to low and pour about 2 to 3 tbsp of batter from #2 (we want to make about 7 to 8 cm diameter dorayaki) onto the pan like when you make a pancake.
  • 4. When small bubbles have appeared on the surface of dorayaki, then gently flip over using a spatula and cook the other side until nicely brown.
  • 5. Transfer to a plate and let it to cool to room temperature.
  • Spread anko/azuki bean paste and whipped cream (if you like) on one pancake, then cover it with another to make a sandwich.
  • Wrap dorayaki with plastic wrap until ready to eat.
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