Dorayaki Pancakes Food

DORAYAKI (JAPANESE RED BEAN PANCAKE)

Steps:

• Gather all the ingredients.
• In a large bowl, combine the eggs, sugar, and honey. Whisk well until the mixture becomes fluffy.
• Sift the flour and baking powder into the bowl with the egg mixture and mix until combined. Put the bowl in the refrigerator to rest the batter for 15 minutes.
• After resting, the batter should be relaxed and slightly smoother. Now, stir in half of the water and check the consistency. Add more of the measured water until you reach a pancake batter consistency. Depending on the size of the eggs and how accurate your flour measurement is, the water amount may vary.
• Heat a large nonstick frying pan over low. It's best to take your time and heat the pan slowly; I keep the heat on the lowest setting for 5 minutes. When the pan is thoroughly heated (no hot spots), increase the heat to medium low. Dip a paper towel in the vegetable oil and coat the bottom of the pan with the oil. Then, use another paper towel to remove the oil completely (that's the key to evenly golden brown Dorayaki pancakes). With a ladle or a small measuring cup (I use a 4 Tbsp measuring cup), pour 3 Tbsp of the batter from 3 inches (8 cm) above the pan to create a pancake that's 3 inches (8 cm) in diameter. Cook one pancake at a time.
• When you see the surface of the batter starting to bubble, flip the pancake over and cook the other side. (With my stove and frying pan, it takes 1 minute and 15-30 seconds to cook one side and 20-30 seconds for the other side.) When done, transfer it to a plate and cover it with a damp towel to prevent it from drying out. Grease the pan between batches, as needed. Continue making the rest of the pancakes (you can make about 12 pancakes).
• Assemble the Dorayaki by making a sandwich using two pancakes and the sweet red bean paste as filling. Put more red bean paste in the center so the shape of the Dorayaki will be curved (the middle part should be thicker than the edges). Wrap the Dorayaki with plastic wrap until ready to serve.

DORAYAKI (SWEET FILLED PANCAKES)

Steps:

• For the bean paste:.
• Soak adzuki beans in water overnight.
• Heat adzuki beans in a pot with one cup of water. When they come to a boil, add two more cups of cold water. When they come to a boil again, drain the beans in a colander.
• Return the beans to the pot, add three cups of new water, and cook over high heat. When the beans begin to jump around after the water comes to a boil, turn the heat down to low and simmer until the beans are soft, about one hour. If necessary, add water so that the beans are always covered. Fastidiously skim off any foam that appears on the surface.
• When the beans are soft enough to break between your fingers, drain them in a colander.
• Return the beans to the pot again and mix in the sugar.
• Mash the beans continuously over medium heat until almost all the water has evaporated and a paste has formed, about 35 minutes.
• Add the salt and stir over medium heat for about 5 minutes more.
• Remove from heat and transfer the paste to a container so that it can cool.
• The paste may be kept in the refrigerator for three days and then frozen. (Makes 2 cups).
• For the pancakes:.
• Whisk eggs with sugar and honey in a mixing bowl.
• Add sifted flour and baking powder.
• Slowly add water while whisking until smooth.
• Drop small ladlesful on a lightly oiled fry pan or griddle to make pancakes that are about 3 inches in diameter. When bubbles start to appear, turn over the pancakes and cook briefly on the other side until golden.
• Spread about two tablespoons of adzuki bean paste on one pancake, then cover it with another to make a sandwich.