Dorayaki Pancake Batter
Traditional-flavor dorayaki cake pancakes. Store at room temperature, with a soft, fluffy texture.
Ingredients
cake flour
120 g
whole egg
130 g
fine white sugar
60 g
honey
30 g
mirin
9 ml
baking soda (for baking)
2 g
water
10 ml
Instructions
1
Step 1
Mix the baking soda with the water and set aside.
2
Step 2
In a bowl, beat the whole eggs thoroughly. Add the fine white sugar and continue beating until the mixture lightens in color and becomes slightly fluffy. Then add the honey, mirin, and the baking soda water from Step 1 in order, mixing well to combine.
3
Step 3
Sift the cake flour into the Step 2 mixture and fold with a rubber spatula in one direction until no dry flour remains. Let the batter rest for about 60 minutes; this is the traditional dorayaki batter.
4
Step 4
Heat a heavy iron griddle to about 160°C. Drop spoonfuls of the Step 3 batter onto the pan to form rounds and cook slowly over low heat.
5
Step 5
When small bubbles appear evenly across the surface of the pancake, flip it and cook for about 10 more seconds, then remove and place on a cooling rack until it reaches room temperature.
