Including the oldest man at our home, we enjoy watching tonnes of Doraemon cartoons and also munching tonnes of dorayaki. For me, I enjoy the most when I watch my son watching and eating dorayaki... He would laugh hysterically at scenes of Doraemon cartoons and munch chirpily when he eats his dorayaki. I don't know why but it is really nice watching my son being so happy.
Since we like dorayaki so much, I wonder if I can replicate dorayaki that are as good as the store-bought ones. On second though, since I can made Koshian 漉し餡 type of red bean paste at home, I'm sure that I can replicate dorayaki that good enough at home.
There are heaps of dorayaki recipes that I have came across. Some like here requires beating of eggs until pale and thick but some like here and here don't. Some like here and here requires Japanese kind of ingredients like mirin or sweet sake. Some like here, here, here and here require the addition of honey or brown sugar in order for the pancakes to have nice browning surfaces but some like here don't. I have seen one interesting recipe that uses condensed milk as the others that I have seen don't.
Which dorayaki recipe is the best? I don't know.
I like to try the easiest and most reputable recipe first and so I started by making the easiest dorayaki have made by Nami from Just One Cookbook. From here, I love to explore more dorayaki recipes in the near future...
Easy Dorayaki 簡単どら焼き
This easy recipe does not require beating of eggs until pale and thick. Just whisking will do.
The batter has to be thick as thin batter can't make fluffy pancakes!
I like to use a paper towel dipped in Alfa one rice bran oil to grease the frying pan very lightly.
The trick is the oil frying pan can't be visible.
Cooking the pancakes - Yay! The easy recipe works perfectly!
Sandwiching the pancakes with my homemade Koshian type of red bean paste
Ready to nom nom nom?
Yum! This is me doing my nom nom nom...
And, this is Doraemon doing his nom nom nom...
After my nom nom nom, my husband and son came home and were very happy that I had made dorayaki for them. Then, there were more nom nom nom... and all dorayaki were gone!Here's the recipe that is mostly adapted from Just One Cookbook
Makes 10 (20 pancakes)4 extra large eggs, about 70-80g each100g (1/2 cup) sugar (original is 140g but I reckon this reduced amount is just right for us)
2 tbsp honey160 g (1 cup) all-purpose flour
1 tsp baking powder
adequate oil to cook, preferably Alfa One rice bran oil
about 1 cup (500g) sweetened red bean paste to fill, preferably the Koshian (smooth) type, store bought or homemade like the one that I made at here
In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes frothy.
Combine flour and baking powder into another bowl and sift them into the egg mixture. Whisk mixture gently until just combined. Do not over-mix the batter after the addition of dry ingredients. Cover the batter with cling wrap and place it in the fridge to rest for 15 mins.
Heat a large non-stick frying pan over medium-low heat - Not too high as the pancakes can burn easily. Dip a paper towel in about 1-2 tbsp oil and grease the pan lightly with the oily paper towel. Hint: The oil on the frying should not be visible.
Using a 1/4 cup measuring cup, scoop and pour half of 1/4 cup (30ml each) of batter onto the frying pan to cook each pancake. When you see the surface of the batter starting to bubble, flip over and cook the other side. Transfer to a plate and cover up with cling wrap to prevent the pancakes from drying. Continue to cook the pancakes with the rest of the batter.
Spread about 50g of red bean paste on each of 10 pancakes. Place the other pancakes on the pancakes with the paste to form a pancake sandwich. Serve immediately.
Can't finish all of these pancakes? No worries! Leftovers with cling wraps and cover can be kept in fridge for 2-3 days or freezer for about 1 month. To freeze, wrap each dorayaki in each freezing bag and place them in a zip lock bag and then in the freezer. To consume, no thawing of frozen dorayaki is required. Just slightly re-heat each in microwave with high power for 30 secs.
Happy nom nom nom...Please support me and like me at Facebook...
This post is linked to the event,Little Thumbs uporganised by Doreen frommy little favorite DIYand me,Bake for Happy Kidsand hosted by Joyce fromJoy 'N' Escapadeatthis post.
Our Little Thumbs Up event starts on the first day of the month until the last day of the month. To join, simply cook or bake any recipe with the theme of the month which is HONEY for March 2016 and link with us at this post anytime until 31st Mar 2016.
Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favorite DIY and Joyce fromJoy 'N' Escapade
Before ending this post, Doreen and I like to say something...
First of all, we like to thank everyone who has linked a total of 40 fabulous posts with Sharon's blog, Sweet Home-Chefs at here with their beautiful flowery food. It was not an easy theme to cook but we have all managed to cook or bake our food so well. Well done! I think we should give ourselves a thumb up!
Next, due to our personal commitments, we would like to announce that we have decided to end our Little Thumbs Up events!!! There maybe two more events to go and we are not organizing anymore LTU after May 2016.
Thank you or your continuous support for all these years. Doreen and I really enjoyed cooking and baking with youl!!! Muah!
