Japanese Dorayaki Pancakes
Makes six pancakes
Serves: People
Ingredients
For the Pancakes
- 2 Medium Egg
- 1.5 tbsp Milk
- ⅓ tsp Vanilla essence
- 30 g Plain flour
- ½ tsp Baking powder
- 3 tbsp Caster sugar
- 1 tsp Vegetable oil For cooking
For the Ube Cream Filling
- 30 ml Double cream
- 1 tsp Caster sugar
- ¼ tsp Ube extract or 1 tsp Mango purée
Optional Garnish
- Fresh mint
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
- Add the milk, egg yolks, vanilla and 1 tbsp of of caster sugar into a bowl. Beat with a large whisk until thick, smooth and creamy. Sift the flour and baking powder, then fold into the yolk mixture.
- In a separate bowl, whisk the egg whites until they turn pale white. Slowly, add 2 tbsp. of caster sugar, whisking as you go. Continue to whisk until the egg whites are glossy and hold a stiff peak shape when you remove the whisk.
- Put your frying pan, on the lowest heat possible. Lightly coat the pan and rings in a little oil and leave to heat up while you continue making your mixture.
- Using a metal spoon, lightly fold the whisked egg whites into the yolk mixture, folding gently ensuring you keep a light, fluffy texture. Gently pile 3 tablespoons of mixture into the pan. Leave to cook for 5 to 6 minutes until the pancakes have risen and firmed enough to be able to carefully flip over. Flip them over and cook for a further 3 to 4 minutes.
To Assemble
- Spread the Ube Cream Filling onto one pancake.
- Top with a second pancake to create a sandwich. Garnish with fresh mint (optional) Serve.
Chef Notes
- Wiping excess oil from the pan is the key to achieving an evenly coloured Dorayaki.
- Mochi can be found in many Asian supermarkets, including Wing Yip and WH Lungs