Dorayaki (Sweet Filled Pancakes)
Legend has it that the first Dorayaki were made when a samurai named Benkei forgot his gong (‘dora’ in Japanese) upon leaving a farmer’s home where he was hiding and the farmer used the gong to fry the pancakes, thus the name Dorayaki. These are really yummy and great for a brunch or snack. The adzuki bean paste is known as anko. Cook time is estimate.
- Ready In:
- 1hr 30mins
- 1 cup adzuki beans
- 3⁄4 cup sugar
- 1⁄4 teaspoon salt
- 2 cups adzuki bean paste
- 1 cup flour
- 1⁄2 cup sugar
- 1 tablespoon honey
- 1⁄2 teaspoon baking powder
- 2 eggs
- 1⁄4 - 1⁄2 cup water
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.
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I just made this today. It was pretty close to what i had bought from the stores in Chinatown, although the "pancake" part was a bit dry. Instead of smashing the beans in the pot while cooking it over medium fire, i mashed the beans in a bowl with a drinking glass (the other way was a bit time and energy consuming). If i am going to make it next time, i'll make a few changes. The filling or adzuki bean paste was kind of too sweet for my taste, so i'll cut cut back the sugar to about 1/2 cup. Also leave some liquid in the pot so that the filling is moist (i am thinking about putting it in a blender).
I've only made the pancakes from this recipe (I found it originally on moscowfoodcoop.com)- I've made adzuki bean paste from a different recipe and also bought it canned. The pancakes are very tasty and have a flavor much like those from a bakery. This time they were a bit too puffy - I don't know why - but the same recipe has turned out perfectly for me before. These are really designed to be drunk with hot green tea - their soft sweetness and its hot bitterness complement each other. I like them as a portable snack (carry a green tea bag, too), because they satisfy a sweet craving, but have enough protein from the bean paste that you don't immediately crash again.