Dorayaki Chilled Pancakes
Dorayaki pastry skin recipe suited for refrigerated storage, finished with a brushed sugar-and-spirits syrup for added flavor.
Ingredients
whole eggs
50g
powdered sugar
80g
honey
20g
milk
90ml
cake flour
150g
baking soda
3g
water
10ml
butter (melted)
30g
rum syrup
as needed
Instructions
1
Step 1
Dissolve the baking soda in the water; melt the butter; sift the cake flour and powdered sugar separately; set aside.
2
Step 2
In a bowl, add the whole eggs and beat well. Add the powdered sugar and whisk until evenly combined, then add the honey, milk, and the baking soda mixture from Step 1 in order, and mix together.
3
Step 3
Add the sifted cake flour from Step 1 to the mixture from Step 2. Using a rubber spatula, stir in one direction until no dry flour remains, then add the melted butter and mix well. Let rest for about 60 minutes. This is the chilled dorayaki batter.
4
Step 4
Heat a thick iron griddle to about 160°C. Use a spoon to scoop an appropriate amount of the batter from Step 3 onto the pan in a round shape, and cook over low heat.
5
Step 5
Once small bubbles appear evenly across the surface of the pancake, flip it and cook for another 10 seconds, then remove. Brush the surface with the rum syrup and place on a cooling rack until it cools to room temperature.
