This recipe was adapted from Kansha by Elizabeth Andoh, a fabulous vegan Japanese cookbook. In her recipe she calls for kinako, toasted soy bean flour. I left it out because I didn't have any yet. You may add 1 tbsp to this recipe if you have it. Look for kinako and anko/adzuki red bean paste at your local Japanese grocery store or online. These pancakes are also commonly filled with chunky red bean ice cream or fruit marmalades.
Prep Time15 minutesmins
Cook Time5 minutesmins
Course: Main Course
Servings: 2
Author: Jenné
Ingredients
1/2cupsifted cake flourI used bleached white flour
2tbsppowdered sugar
2tspbaking powder
1/3cupsoy milk
2tbspmirin or maple syrup
1/4tspsoy sauce
grapeseedcanola, vegetable, or coconut oil for the pan
1/2cupred bean pastepreferably chunky (mine is not chunky, but worked fine)
Instructions
Sift the flour, powdered sugar, and baking powder into a mixing bowl.
To another bowl add the soy milk, mirin/maple syrup, and soy sauce.
Pour the dry mix into the wet, and stir to make a smooth batter. It should not be too thick, but thin enough to pour. Let it sit for 10 minutes.
Add a little bit of oil to a non-stick skillet or non-stick pan, and warm it on medium-high heat. Use a paper towel to spead the oil evenly.You want only the smallest amount to help the pancakes brown and not stick.
Reduce the heat to low, and pour about 2 tbsp of the batter onto the non-stick pan in as perfect a round as you can get. You want them to all be about the same size. I was able to fit 4 in the pan at a time.
Cook on the first side for about 1-2 minutes, bubbles will pop on the surface and the edges will cook rather quickly. Flip and cook on the other side for about 1 more minute.
Allow your pancakes to cool for a few minutes, and then fill half of them with a spoonful of anko, the red bean paste. Top with another pancake and sandwich it together to make your Dorayaki.
Serve them with a sprinkle of powdered sugar, and/or with coconut whipped cream, or sliced strawberries.