RECIPE / RALPH SCHELLING

Dorayaki

This riff on a Japanese sweet treat requires some assembly as each dorayaki is like a sandwich; it involves making two pancakes and enclosing them around a dollop of sweet red-bean paste. You can buy the ready-made anko filling at most Asian supermarkets but we’ve also included a simple recipe for making your own below. That said, be warned: the beans need soaking overnight and to be drained and reheated twice, so start well in advance if you’re making your own.

• Ingredients for the pancakes: Serves 4 as a snack or dessert
  
• 3 eggs
• 130 g cane sugar
• 1 tbsp honey
• 150 g plain white flour (or hakurikiko, the Japanese equivalent)
• ½ tsp baking powder
• 2 tbsps water
• 250 g packet of anko (red-bean paste), if using
• Oil for frying

• Ingredients for the ‘anko’ filling (optional):
  
• 250 g adzuki beans
• 210 g sugar
• ½ tsp salt

• Method the red-bean paste:
• 1. Soak the beans in a pot of water for at least 10 hours or ideally overnight. Strain and cover with fresh water.
• 2. Slowly bring to a boil. Strain a second time, cover again with cold water and bring slowly to a boil – this will stop the beans bursting. Simmer for about 2 hours until the beans are soft.
• 3. Strain, keeping 230ml of liquid in the pot. Add the sugar and simmer over medium heat until a solid paste forms, stirring frequently to prevent burning. Season to taste with salt and allow to cool.

• Method for the pancakes and assembly:
• 1. Beat eggs, sugar and honey together lightly with a whisk. Sift in the flour and baking powder, add the water and mix to a thick batter. Add a little more water if necessary.
• 2. Heat a frying pan and coat with a little oil. Spread about 1½ tbsps of mixture in a circle and cook until golden brown (check after a minute). Turn it over and cook for a further minute until bubbles form on the surface. Remove onto a plate and add 1 tbsp of bean paste to the centre of the pancake.
• 3. Clean the pan and cook another pancake as above, then use it as a lid to complete the dorayaki, like a sandwich. Pinch the edges to seal.
• 4. Repeat this process for the remaining three dorayaki, then serve.