Dorayaki is a popular Japanese pancake sandwich with sweet red bean paste, eaten for breakfast, as a dessert or snack.
This pancake uses least liquid but more eggs to get those super soft texture. I rest my batter for 30 minutes before frying.
The original dorayaki is sandwiched with red bean paste but I don't have them at the moment so replace it with chocolate and some with peanut butter and jelly.
Since the batter contains sugar and honey, it tends to brown faster. so you need to watch first few carefully and adjust the heat accordingly.
The fluffy and fragrant little Dorayaki turned out so cute and DELICIOUS. Am going to try next with other fillings such as blueberries, coconut jam (kaya), strawberries and many more.
Other dessert recipes you should check out:
Baked Eggless Churros
Quick Blueberry Oatmeal Cups
Cheesy Quick Bread
Best Ever Eggless Cocoa Brownies
Yield : 12 dorayaki
Slightly adapted from Norhayati Samsudin Azin MAHN
2 cup plain flour
2 tsp baking powder
1/2 cup sugar
2 tablespoon condensed milk
2 tablespoon oil
3 medium eggs
3/4 cup water
1 tablespoon honey
1 tsp vanilla essence
2 cups chocolate spread or red bean paste
Whisk together flour and baking powder in a mixing bowl.
Beat sugar and eggs until fluffy.
Mix in condensed milk, honey, water and vanilla.
Add this mixture onto flour, mix until well blended. Rest for 30 minutes.
Heat a non stick pan, coat with little oil, wipe the pan with kitchen towel.
Pour 1/4 cup of batter in the middle of the pan. Do not spread.
When bubbles appear, flip and cook the other side until it turns brown.
Remove and spread with your favorite filling and sandwich with another. Connect with me:
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