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    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 DORAYAKI RECIPE 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 FILLING 2 cups chocolate spread or red bean paste DIRECTIONS 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: FACEBOOK /     PINTEREST  /  YOU TUBE /     YOU TUBE   /      RSS    /     EMAIL  GOOGLE+ / TWITTER

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