Dorayaki with anko filling
Enjoy fluffy, mirin-scented dorayaki pancakes filled with anko made from canned azuki beans. Serve with a cup of green tea.
Ingredients · Servings 10 pancake stacks 20 pancakes in total
- 400g can boiled azuki beans
- 30-50g brown or caster sugar
- 4 eggs
- 120g sugar
- 2 tbsp mirin
- 2 tbsp honey
- 200g plain flour
- 1 tsp baking powder
- 1 tsp neutral oil such as vegetable
Method · 45 min
- Tip the can of beans, along with their liquid, into a saucepan with 30g sugar and a pinch of salt (see tips below). Simmer over a medium-low heat for 15 mins, stirring occasionally to prevent burning, until thickened. For a smoother texture, blitz using a hand blender, or do this in a blender. Leave to cool completely – it will thicken further as it cools.
- To make the batter, whisk the eggs and sugar together in a bowl until pale and fluffy. Add the mirin, honey and 2 tbsp water. Mix well. Sift in the plain flour and baking powder, folding gently until just combined. Cover and leave to rest at room temperature for at least 10 mins, or up to 1 hr. (The mirin helps the batter relax and become smooth.)
- Wipe a little oil around the inside of a frying pan and heat over a low-medium heat. Stir the batter, if needed, then spoon into the pan, about 2 tbsp at a time, smoothing the dollops out into roughly 7-8 cm rounds. Cook in batches until bubbles form on the surface and the edges look dry, then flip and cook until lightly golden. This takes less than a few minutes and they burn easily, so watch closely. You should get 20 pancakes in total.
- With the darker (first-cooked) side facing out, sandwich 1-2 tbsp of the cooled azuki mixture between two pancakes and repeat with the rest of the batch.
For the beans
For the batter
- 1 tsp neutral oilsuch as vegetable
- kcal210
- fat3g
- saturates1g
- carbs39g
- sugars19g
- fibre3g
- protein6g
- salt0.21g
