Japanese Dorayaki Pancakes
Makes six pancakes
Servings: 2 People
Ingredients
For the Pancakes
- 4 Egg
- 140 g Caster sugar
- 2 tbsp Honey
- 160 g Plain flour
- 1 tsp Baking powder
- 1 tbsp Water
- 1 tsp Vegetable oil
For the Ube Cream Filling
- 30 ml Double cream
- 1 tsp Caster sugar
- ¼ tsp Ube extract or 1 tsp Mango purée
Optional Filling & Garnish
- Watermelon boba pearls
- Mochi
Method
For the Ube Cream Filling
- Place the Double cream, Caster sugar and Ube extract or Mango purée in a bowl.
- Whisk until soft peaks form. Refrigerate until required.
For the Pancakes
- Place the Egg, Caster sugar and Honey in a bowl.
- Whisk until pale, thick and fluffy.
- Sift in the Plain flour and Baking powder. Fold until fully combined.
- Refrigerate the batter for 15 minutes.
- Remove from the fridge and stir through the Water. The batter should have a thick pouring consistency. Add a little more Water if required.
- Heat a pan over medium-low heat.
- Lightly grease with Vegetable oil, then wipe away any excess using kitchen paper.
- Pour approximately 3 tbsp batter into the pan to form an 8 cm pancake.
- Cook for 1–1½ minutes until bubbles begin to appear on the surface.
- Turn over and cook for 20–30 seconds until lightly golden.
- Transfer to a plate and cover with a clean damp cloth.
- Repeat until all the batter is used. You should have approximately 12 pancakes.
To Assemble
- Spread the Ube Cream Filling onto one pancake.
- Add Watermelon boba pearls or Mochi if using.
- Top with a second pancake to create a sandwich.
- Serve immediately.
Chef Notes
- Wiping excess oil from the pan is the key to achieving an evenly coloured Dorayaki.
- Keep cooked pancakes covered with a damp cloth to prevent them drying out.
- Watermelon boba pearls and Mochi can be found in many Asian supermarkets, including Wing Yip and WH Lungs