Dorayaki (Japanese Red Bean Pancake)
For best results, weigh your ingredients using a digital kitchen scale. Click the Metric button above for weights. If you don't have a scale, fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off. See my guide on how to measure flour correctly. The batter needs to rest for 15 minutes to 1 hour before cooking. Gather all the ingredients.
Step help
Watch for
for 15 minutes
Keep in mind
Source holding instruction
For best results, weigh your ingredients using a digital kitchen scale. Click the Metric button above for weights. If you don't have a scale, fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off. See my guide on how to measure flour correctly. The batter needs to rest for 15 minutes to 1 hour before cooking. Gather all the ingredients.
Source
Dorayaki (Japanese Red Bean Pancake) (Video) どら焼き
References
This step uses
- 1⅓ cups all-purpose flour (plain flour)
Full ingredient reference
- 17.6 oz sweet red bean paste (anko) ((see end Notes))
- 4 large eggs (50 g each w/o shell)
- 2 Tbsp honey
- ⅔ cup sugar
- 1⅓ cups all-purpose flour (plain flour)
- 1 tsp baking powder ((see Notes))
- 1–2 Tbsp water
- neutral oil ((for greasing the pan))