When you’re in Japan, these are sold as snacks everywhere. Japanese women love sweets. They even sell these packaged at gas stations and convenience stores. Of course, they are way better prepared fresh by street food vendors.
The most common version is filled with sweetened red bean paste, but there is an abundance of varieties, like black sesame and matcha green tea.
Traditionally, they are made with wheat flour, but I made my recipe gluten-free by using oat and rice flour. You can find glutinous rice flour in Asian markets or on Amazon. It will give these pancakes their characteristic spongy texture.
INGREDIENTS (Makes 5 dorayaki):
– 50 g Oat Flour
– 20 g Brown Rice Flour
– 20 g Glutinous Rice Flour
– 1 teaspoon Baking Powder
– 2 medium Eggs
– 1 tablespoon sugar, brown rice syrup, maple syrup or sweetener of choice
– 1 tablespoon Mirin (Japanese sweet cooking wine- I didn’t have any and used rum)
– 1 tablespoon Coconut Oil (melted)
– 100 g Sweetened Red Bean Paste (Anko- again, available at Asian markets or Amazon)
– 20 g Coconut Meat (optional)
Mix eggs, sugar, mirin and coconut oil together.
In a separate bowl, mix flours and baking powder. Add flour mixture to the egg mixture and combine. Add a little water at a time until you have a batter that’s a little thinner than pancake batter, but not as thin as crepe batter.
For the filling, mix coconut and red bean paste, add a tiny bit of coconut milk for moisture if needed.
Put 1 tablespoon of the batter in a nonstick frying pan. Cook over low heat. When the surface is bubbly, turn the pancake over. Cook just enough to dry out the other side, less than a minute. Transfer to a plate.
Make two pancakes. Put 1 tablespoon of anko on one and place the other pancake on top. Wrap with plastic wrap while still warm. This prevents evaporation and makes the pancakes moist and soft. The flavors will have melded by the next day and the dorayaki will be even more delicious.
SOURCE: Inspired by Cookpad.com