The Japanese pancake with white bean anko paste and Sakura cherry blossom leaf
The dorayaki, a delicious Japanese pancake, is a popular Japanese confection consisting of two soft pancakes and a sweet paste called anko. Traditionally made with red bean anko, this original version revisits the classic recipe using white bean anko paste, flavoured with Sakura cherry blossom leaves. This dorayaki Japanese pancake is a true delight, both light and sweet, perfect for lovers of Japanese cuisine.
Ingredients for dorayaki (6 servings):
- 100 g of flour
- 1/2 sachet of baking powder
- 10 cl of mirin (ref. NISMIKM2)
- 2 tablespoons of water
- 2 large eggs
- 60 g of sugar
- White bean anko paste with cherry blossom leaf (ref. NISSSG10)
Preparing the dorayaki batter:
- Mix the flour and baking powder together, sift once or twice into a large bowl.
- Then mix the mirin and water together.
- In another bowl, crack the eggs and beat them lightly with a whisk for 10 to 15 seconds. Add the sugar to the eggs and continue beating until the sugar dissolves and the egg mixture lightens in colour (approximately 2 to 3 minutes by hand).
- Add the mirin mixture and the flour all at once. Stir with a whisk until the batter is smooth and lump-free. The batter should be slightly thick but not too runny. Cover the bowl with cling film. Place the bowl in the refrigerator to rest the batter for a minimum of 30 minutes.
Cooking the dorayaki Japanese pancakes:
- Heat a crêpe pan over a low to medium heat for approximately 5 minutes (target 160℃). Brush the surface of the pan with a little oil.
- Pour the batter from about 20 cm above the pan, forming a circle of 7 to 8 cm in diameter. Cover with a heat-resistant lid and cook over a low heat.
- When the surface of the dorayaki bubbles (45 seconds - 1 minute), flip it quickly using a spatula.
- Cook for 25 to 30 seconds until the bottom is lightly golden.
- Do not overcook the dorayaki; flip it when a ring of bubbles appears around the edges and the centre looks moist but set.
- When ready to serve, spread the anko paste to a thickness of 2 mm on the base of one dorayaki and cover with a second dorayaki.
Repeat the process and serve immediately.
The time needed for bubbles to appear depends on the pan used and the cooking heat. It is best to observe the surface of the crêpe. Cover the dorayaki with a slightly damp cloth to prevent them from drying out if you are not serving them immediately.
How do you eat a dorayaki?
Eating a dorayaki is a truly simple yet delicious pleasure. To enjoy it, simply hold it in your hand and bite into it directly, like a small soft cake. The sweetness of the anko paste and the lightness of the pancakes will delight your taste buds. Although delicious on its own, a red bean dorayaki pairs very well with a cup of Japanese green tea. The subtle flavour of the tea balances the sweetness of the anko paste and enhances the tasting experience. Dorayaki is often eaten as a snack or at breakfast in Japan. It can be served with fresh fruit or even accompanied by small Japanese sweet treats, such as mochi, for a light but satisfying meal.
Fully savour its sweet taste and subtle fragrance, especially if you have added the Sakura cherry blossom leaf anko paste, which brings a very pleasant floral note.
The dorayaki, often associated with red bean anko paste, takes on a new dimension with this dorayaki recipe using white bean anko paste with Sakura cherry blossom leaves. This dorayaki Japanese pancake is a perfect treat to accompany your tea or enjoy as an afternoon snack. Let yourself be won over by this original version of the dorayaki recipe, which combines tradition with a unique floral fragrance. Make your homemade dorayaki and delight in this delicious Japanese confection!
