Servings: 4 pairs of Dora Cakes
Equipment
- 1 Bowl
- 1 Whisk
- 1 non-stick pan
- 1 Ladle
Ingredients
Tip: I highly recommend using a kitchen scale for accuracy
- 2 eggs (separated)
- 20 g sugar (1tbsp + 1 tsp)
- 35 g cake flour (or all purpose flour) (≈1/4 cup)
- 1 tbsp mirin (or 1 tsp honey + 2 tsp sake rice wine / 2 tsp water)
- 1 tsp cooking oil
- 2 tsp milk
- ½ tsp water
- ⅛ tsp baking soda
- ⅛ tsp salt
- ⅛ tsp lemon juice / vinegar (5%)
- 300 g sweet red bean paste (Anko)
Instructions
Prepare the batter:
- In a bowl, mix 1 egg yolk, oil, milk, and mirin. Sift in the flour and whisk gently until smooth—don’t overmix or the pancakes will turn dense.Mix baking soda with water and stir into the batter. Cover and let it rest for 15 minutes.
- In a clean, grease-free bowl, whisk the 2 egg whites with salt and a few drops of lemon juice or vinegar until foamy. Gradually add sugar as you continue whisking. Stop when the whites turn opaque, large bubbles disappear, and soft peaks form.Gently fold in the remaining yolk.
- Carefully fold the whipped egg whites into the rested batter.
Cook
- Heat a nonstick pan over medium heat and lightly oil it, wiping off any excess. Lower heat to medium-low.
- Drop about 2 tbsp of batter onto the pan, cover, and cook until small bubbles appear (≈2 minutes). Flip and cook another minute.
- Place cooked pancakes on a plate and cover with a damp towel or cling wrap. Fold the batter gently before cooking each new pancake.
Assemble the Dorayaki
- Sandwich two pancakes with Anko paste, adding a bit extra in the center for a slight mound.
- Wrap each Dorayaki in plastic wrap until ready to serve.
Tried this recipe?Let us know how it was!