Recipe adapted from Japanese Cooking 101
1 1/4 cup all purpose flour
1 tsp baking soda
1/2 cup sugar
1 Tbsp honey
3/4 cup milk
Anko (sweet red bean paste)
- Mix flour and baking soda in a bowl.
- In another bowl, whisk eggs, sugar, and honey together. Add milk and mix well.
- Stir dry ingredients into egg mixture, and whisk until batter becomes smooth.
- Heat non-stick frying pan with a small amount of oil and wipe excess oil well. At medium low heat, drop 1/8 of a cup of batter onto the pan, like a pancake. Cook about 2 minutes until the surface of the pancake has a lot of bubbles and the edges become dry. Flip over and cook 1 more minute.
- Transfer to a plate and cover with a wet paper towel.
- Take one cake and place a heaping tablespoon of Anko and cover with another cake. Wrap it with plastic and press with hands. Pinch to seal the edges of the pancakes together
– to hand paint dorayaki, mix a teaspoon of dark cocoa powder with a bit of water. then, add a (or couple) tablespoon of batter and mix well with cocoa batter. pour cocoa batter into a piping cone
– oil the pan per the above instructions and heat the pan lightly. then turn off the fire
pipe your desired drawing (´ε｀ )♡.. it will get cooked almost instantly due to the heat
– i made 8 individual 9-cm and 8 individual 11-cm pancakes i.e. 4 big and 4 small dorayaki. i will attempt smaller drawings in the future although it is really difficult, especially when it is on a hot pan… do note that the chocolate on the tip of your piping cone tend to harden quickly (as if it had been baked on high heat) due to the pan. so it is crucial you clear the tip before drawing the next cake
– actually i think the cakes by itself is tasty enough ~ i will cut sugar to probably 1/4 cup in the future if i’m placing red bean paste in the cakes
Pollution index: 249 (very unhealthy)