Chocolate and red bean dorayaki

Dorayaki are a classic Japanese sweet treat, found everywhere from traditional sweet vendors to convenience stores. Essentially a hotcake sandwich, this version is filled with a rich and earthy combination of cream, chocolate and red bean paste.

Chocolate and red bean dorayaki Credit: Donal's Asian Baking Adventure

• makes

  8

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

Pancake batter

• 4 large eggs
• 140 g caster sugar
• 2 tbsp honey
• 160 g plain flour
• 1 tsp baking powder
• 1 tbsp vegetable oil

Filling 1

• 2 tbsp sweetened red bean paste
• 100 g dark chocolate, melted and cooled

Filling 2

• 2 tbsp sweetened red bean paste
• 100 ml double cream, beaten

Instructions

1. Crack the eggs into a large mixing bowl. Add the caster sugar and honey and beat the mixture with electric beaters for around 3-4 minutes or until mixture is light and fluffy.

2. Sift the flour and baking powder over the mixture and gently fold, using a spatula, until it's all incorporated. Don't worry too much if there are a few small lumps as these will disappear when resting. Place in the fridge to rest for 15 minutes, covering with cling film if desired.

3. Then make the fillings. In one bowl, melt dark chocolate, allow to cool then add the red bean paste and stir. In another bowl, whip the double cream and then add the red bean paste and stir.

4. Take the bowl of batter out of the fridge and if it seems thick, add a little water to loosen. Place a non-stick flat frying pan on a low heat. Fold a piece of paper towel, coat with vegetable oil and rub over the surface of the pan.

5. Using a ladle to measure the batter, pour into the middle of the pan each spread into a flat circle. Cook the pancake for 1-2 minutes on the first side.

6. When bubbles appear on the surface, the pancake is ready to flip. Ease a spatula under the pancake in a swift motion to avoid ruining the shape. Cook for 20 seconds on the other side and remove from pan and place on a plate to rest. Repeat with the remaining batter.

7. Divide the filling over 8 pancakes, either as 4 chocolate and red bean, 4 cream and red bean, or a mixture. Place another pancake on top to serve.

This recipe is from Donal's Asian Baking Adventures on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.