Best 2 Dorayaki Japanese Sweet Filled Pancake Recipes
Dorayaki, a delectable Japanese treat, has captivated taste buds for centuries. These fluffy pancakes, filled with sweet red bean paste, are a harmonious blend of flavors and textures. Whether you're a seasoned home cook or a novice in the kitchen, embarking on a culinary journey to create the perfect dorayaki can be a rewarding experience. This article will guide you through the essential steps, providing tips and tricks to ensure your dorayaki turns out just right. From selecting the finest ingredients to mastering the art of cooking the pancakes, we'll cover it all. So, put on your apron, gather your ingredients, and let's embark on a delightful journey into the world of dorayaki.
Check out the recipes below so you can choose the best recipe for yourself!
DORAYAKI (SWEET FILLED PANCAKES)
Legend has it that the first Dorayaki were made when a samurai named Benkei forgot his gong ('dora' in Japanese) upon leaving a farmer's home where he was hiding and the farmer used the gong to fry the pancakes, thus the name Dorayaki. These are really yummy and great for a brunch or snack. The adzuki bean paste is known as anko. Cook time is estimate.
Provided by BirdyBaker
Categories Breakfast
Time 1h30m
Yield 10 dorayaki
Number Of Ingredients 11
Steps:
- For the bean paste:.
- Soak adzuki beans in water overnight.
- Heat adzuki beans in a pot with one cup of water. When they come to a boil, add two more cups of cold water. When they come to a boil again, drain the beans in a colander.
- Return the beans to the pot, add three cups of new water, and cook over high heat. When the beans begin to jump around after the water comes to a boil, turn the heat down to low and simmer until the beans are soft, about one hour. If necessary, add water so that the beans are always covered. Fastidiously skim off any foam that appears on the surface.
- When the beans are soft enough to break between your fingers, drain them in a colander.
- Return the beans to the pot again and mix in the sugar.
- Mash the beans continuously over medium heat until almost all the water has evaporated and a paste has formed, about 35 minutes.
- Add the salt and stir over medium heat for about 5 minutes more.
- Remove from heat and transfer the paste to a container so that it can cool.
- The paste may be kept in the refrigerator for three days and then frozen. (Makes 2 cups).
- For the pancakes:.
- Whisk eggs with sugar and honey in a mixing bowl.
- Add sifted flour and baking powder.
- Slowly add water while whisking until smooth.
- Drop small ladlesful on a lightly oiled fry pan or griddle to make pancakes that are about 3 inches in diameter. When bubbles start to appear, turn over the pancakes and cook briefly on the other side until golden.
- Spread about two tablespoons of adzuki bean paste on one pancake, then cover it with another to make a sandwich.
Nutrition Facts : Calories 228.3, Fat 1.2, SaturatedFat 0.4, Cholesterol 42.3, Sodium 91.7, Carbohydrate 48.8, Fiber 2.8, Sugar 26.8, Protein 6.5
DORAYAKI (JAPANESE SWEET FILLED PANCAKE)
Steps:
- Directions: 1 For the bean paste: 2 Soak adzuki beans in water overnight. 3 Heat adzuki beans in a pot with one cup of water. When they come to a boil, add two more cups of cold water. When they come to a boil again, drain the beans in a colander. 4 Return the beans to the pot, add three cups of new water, and cook over high heat. When the beans begin to jump around after the water comes to a boil, turn the heat down to low and simmer until the beans are soft, about one hour. If necessary, add water so that the beans are always covered. Fastidiously skim off any foam that appears on the surface. 5 When the beans are soft enough to break between your fingers, drain them in a colander. 6 Return the beans to the pot again and mix in the sugar. 7 Mash the beans continuously over medium heat until almost all the water has evaporated and a paste has formed, about 35 minutes. 8 Add the salt and stir over medium heat for about 5 minutes more. 9 Remove from heat and transfer the paste to a container so that it can cool. 10 The paste may be kept in the refrigerator for three days and then frozen. (Makes 2 cups). 11 For the pancakes: 12 Whisk eggs with sugar and honey in a mixing bowl. 13 Add sifted flour and baking powder. 14 Slowly add water while whisking until smooth. 15 Drop small ladlesful on a lightly oiled fry pan or griddle to make pancakes that are about 3 inches in diameter. When bubbles start to appear, turn over the pancakes and cook briefly on the other side until golden. 16 Spread about two tablespoons of adzuki bean paste on one pancake, then cover it with another to make a sandwich.
Tips:
- Use fresh ingredients: The fresher your ingredients, the better your dorayaki will taste. This is especially important for the azuki bean paste, which should be made with fresh, high-quality beans.
- Don't overmix the batter: Overmixing the batter will make the dorayaki tough. Mix just until the ingredients are combined.
- Cook the dorayaki over medium heat: Medium heat will help the dorayaki cook evenly without burning.
- Be patient when flipping the dorayaki: Dorayaki are delicate, so be patient when flipping them. If you try to flip them too soon, they will break.
- Let the dorayaki cool before filling them: This will help prevent the filling from leaking out.
Conclusion:
Dorayaki are a delicious and versatile Japanese treat. They can be filled with a variety of sweet or savory fillings, making them perfect for any occasion. With a little practice, you can easily make dorayaki at home. So next time you're in the mood for something sweet, give dorayaki a try!
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