A Dorayaki Morning

The news about the recent calamity that has hit Japan is just too saddening. It’s a wonderful country with the most gracious people on earth. One can’t help but pray for them. Just watching the videos and reading the reports about them are terrifying enough, let alone being the victims.

So, this morning, I prepared Dorayaki (Japanese cake). Let’s continue to pray for them.


Eggs: 2
Sugar: 100 g
Honey: 1+1/2 tablespoons
Extra-virgin oil: 1 tablespoon
Mirin/sweet sake: 1 tablespoon
Sodium bicarbonate: 1/3 teaspoon
Flour: 150 g
Water: 40~60 cc/ml

-Extra-virgin oil for cooking
– sweetened red bean

Use a hand whisker and beat the eggs and add the sugar. Mix until the mixture whitens or turns pale yellow. Add the honey and mix until it has completely blended in. Add the extra-virgin olive oil and mix. Add bicarbonate sodium and mix. Add mirin and mix. Add half of flour and mix well. Add other half and mix well.

Add water and mix. The amount of water might vary with the kind of flour.

Heat a frypan over a medium fire first and then remove from fire. Lower the heat. Once the frypan has cooled down bring over to the heat again. Wipe it with a kitchen paper soaked with olive oil. Wipe off excess oil if necessary.

Pour pancake mixture. Bear in mind that the size of the panckes must be the same. The amount, whatever it is must be the same. Choose your ladle/spoon well beforehand!

Cover with lid. When bubbles have appeared across the surface turn the pancake over (about 2-3 min).

Sandwich the sweetened red bean between two pancakes and serve hot.

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