Begin by mixing the egg, sugar, honey and mirin in a bowl with a whisk. Once done, add half of the milk, whisk again and add the rest of the milk. Finally sieve the pancake mix or flour into the mixture whilst continuously whisking.
Grab a frying pan and put it on medium heat for a few minutes until hot. Once warm, decrease the level of heat to low and splash a thin layer of vegetable oil over the surface of the pan. To check if the pan is hot enough drop a bit of mixture on the pan. If the dough takes a round shape quickly and bubbles after a few minutes, it is ready.
Use a ladle to slowly pour about 1 tbsp of mixture onto the pan. Try doing this from a little bit of a height such as 30-50cm for a nice, even circle. Let the dorayaki pancake cook until you can see small bubbles forming at the surface. If you’re not sure when to flip it over, check the texture and colour of the bottom by lifting a side of the dorayaki with a spatula. It should have browned into a nice even honey colour.
Flip your dorayaki pancake over onto the other side and let it cook for just 1 or 2 more minutes. Once done, remove the dorayaki pancake from the pan and let it cool on a wire rack.
If you would like to go for a traditional dorayaki pancake simply empty the contents of a tin of sweet red beans and crush with a fork until your desired consistency. Spread a layer over one pancake before sandwiching it with another.
For a cream filling whip the cream until stiff and stir in either your matcha green tea or cocoa powder. Use about 20g of the whipped cream to cover one pancake before sandwiching it with another.
You can now enjoy your dorayaki. Alternatively wrap it in cling film and bring it with you to school, work or a picnic.
- If you would like to make thicker pancakes, simply add less milk.
- You can also try to use kuri chestnuts to fill your dorayaki.
- Try mixing 150g prepared azuki beans with 200ml whipping cream for a luxurious azuki cream filling.