As I mentioned in my previous post, I am a big fan of Japanese Tv series and movies. For this recipe, I am inspired by a Japanese movie named as “Sweet Bean”. As there was no possibility of finding Dorayaki here, my only option was making it on my own againJ
I used gluten-free flour for my Dorayaki, thus it was a bit challenging for me to have the right texture but I am sure you can easily prepare a batter with right texture if you use conventional/all purpose wheat flour.
I wrote in detail how to make Anko (Azuki bean Paste) in my previous post in the following link:
-1/3 cup granulated sugar
-1 table spoon honey
-80 gr (2/3 cup) wheat flour
-1/2 table spoon baking powder
-1 table spoon olive oil (for cooking)
-150 grams Anko (Azuki bean paste)
-In a large bowl whisk eggs, sugar and honey.
-Add flour and baking powder and mix them. Cover the bowl with a plastic wrap and leave the batter rest in the fridge for 15 minutes.
– Then, add 1 table spoon cold water into the batter, stir it well.
– Heat a nonstick pan, add 2-3 drops of oil, coat the surface of the pan with oil with the help of a paper towel.
-Pour ½ small coffee cup batter from 10 cm above the pan. (Always pouring same amount of batter from the same distance will provide us the pancakes with same sizes)
– Turn the pancake over when bubbles appear on the surface. Cook the other side of it for 30 seconds
– Cover the prepared pancakes with a towel.
– Put a scoop of Anko (red bean paste) into 2 pancakes and make a sandwich.
– Cover each pancake sandwich with plastic wrap and keep in wrapped until you serve them.