Dorayaki: Japanese pancakes

Published on 27 October 2014

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Soft, fluffy and quick sweet treats for breakfast or a snack.

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INGREDIENTS FOR 7 DORAYAKI

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1.Step 1 of 18
I crack the eggs into a bowl and add 2 teaspoons honey.
2.Step 2 of 18
I add the sugar.
3.Step 3 of 18
I start whisking with electric beaters.
4.Step 4 of 18
The mixture should become thick and fluffy.
5.Step 5 of 18
I sift the flour and bicarbonate of soda.
6.Step 6 of 18
I gently mix them into the whisked eggs.
7.Step 7 of 18
I add the milk or water.
8.Step 8 of 18
I mix to make a smooth, lump-free batter.
9.Step 9 of 18
I cover the bowl with cling film and rest for 10 minutes.
10.Step 10 of 18
I heat a non-stick frying pan, lightly oiling if liked; I did not. I fill a small ladle with batter.
11.Step 11 of 18
I pour in a thin stream into the centre without moving; the batter spreads by itself.
12.Step 12 of 18
I cook two at a time, using equal amounts so they match. Once many bubbles form, I turn them firmly with a spatula.
13.Step 13 of 18
They should be nicely golden.
14.Step 14 of 18
I put them on a plate and fill with Nutella or jam.
15.Step 15 of 18
I sandwich them together and press lightly.
16.Step 16 of 18
I prepare them all and cover the finished ones with damp, squeezed kitchen paper to keep them soft.
17.Step 17 of 18
If not eaten immediately, wrap leftovers in cling film; they keep a couple of days, although I am sure they will disappear quickly.
18.Step 18 of 18
Excellent as a school snack for your children too! 😀😀

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