Expand your repertoire of dorayaki fillings with this recipe for strawberry and red bean paste dorayaki. Strawberry and sweet red bean paste is a combination often utilised in Japanese desserts, because the refreshing hint of tartness from the strawberries cuts nicely through the slightly sticky thickness of the bean paste. The use of both in this dorayaki makes for a nicely balanced snack or dessert that you will want to enjoy again and again.
for the fillings: 100-150g anko sweet red bean paste fresh strawberries
In a mixing bowl, place the eggs, sugar, honey and mirin and mix well with a whisk. Once done, add the milk and whisk again. Sieve the pancake mix into the bowl and mix well.
Grab a frying pan and put it on the medium heat for a few minutes until hot and reduce the heat to a lower level.
Use a ladle to pour some mixture slowly onto the pan. Let the pancake cook until you can see small bubbles forming at the surface. The colour should be nice honey brown colour.
Flip the pancake over onto the other side and let it cook for a little while. (Don’t leave it too long) Once done, remove from the pan and let it cool.
Spread the anko paste over one pancake and place a strawberry on top and cover with another pancake. Enjoy with a nice cup of green tea for the ultimate sweet treat.
- We recommend you make the dorayaki pancakes between 3-4 inches, but you can make them larger or smaller if you want. Many small ones will be cute, but you will need to cut the strawberries to size. - Be sure to make pancakes in multiples of 2 so you have bottoms and tops to every dorayaki.