Faith and I share a love for all things red bean. If you are to ask her what bread she would like, she would answer, “Red bean bread.” Yup, we could have such a bread for days and won’t grow tired of it. Then I introduced Dorayaki to her and it was an instant hit with her. I can’t keep purchasing it because it’s a bit on the expensive side. The next best thing I could do is to make it ourselves.
I have an ulterior motive too in making the dorayaki. I have recently bought a smaller-sized pan from GREENPAN so that I could teach Faith to cook eggs and pancakes with it. And I wanted Faith to make her own dorayaki. The batter is easy to make and you can make life easier for yourself if you use store-purchased red bean paste.
This is the one I used and can be bought from Japanese supermarkets. I dug out a dorayaki recipe that I have posted in 2011 and adjusted based on it.
INGREDIENTS: For 6 pancakes (depending on the size you make)
Sugar: 100 g
Honey: １＋１/２ tablespoons
Extra-virgin oil: 1 tablespoon
Mirin: 1 tablespoon
Sodium bicarbonate (baking soda): １/３ teaspoon
Flour: 150 g
Water: 40~60 ml
Extra-virgin oil for cooking
sweetened red bean
:: In a bowl, use a hand whisk and beat the eggs and add the sugar. Mix until the mixture whitens or turns pale yellow. Add the honey and mix until it is completely blended. Add the extra-virgin olive oil and mix. Add bicarbonate sodium and mix. Add mirin and mix. Sift in half of the flour and mix well. Sift and add the other half and mix well.
:: Add water and mix. The amount of water might vary with the kind of flour. I used all purpose flour in this case and used about 50ml of water.
:: Cover the bowl with clingflim and allow the batter to rest in the fridge for 30 minutes.
:: 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. Make sure you wipe of excess oil to ensure nice golden colour.
:: Pour pancake mixture into the pan. 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!
:: When bubbles appear across the surface, turn the pancake over. The cooking time for the other side is shorter than the first side.
:: Transfer the pancake to a plate and cover it with a damp towel to prevent it from drying.
:: Sandwich the sweetened red bean between two pancakes. Put more read bean paste in the middle. If you are not eating it straightaway, clingwrap it until ready to serve.
Some of the steps that the young one can help include cracking of the eggs, whisking of the mixture, pouring of ingredients into the bowl, etc. We can certainly talk about the use of the weighing scale and the different measurements needed in this case.
I find this version of the pancake to be on the dense side. I would prefer it to be softer. Perhaps I would try a different type of flour the next time and see if it has any effect on the texture. But still, it’s yummy and the girl gave her thumbs up. Good snack to pack in the lunchbox (though I wouldn’t give it too often. Kekekek..).