Dorayaki Pancake with Cream Cheese
A Japanese confectionary of fluffy pancakes sandwiching sweet adzuki bean paste - with a cream cheese twist!
20min+
195kcal
118mg
- Nutrition facts are for one serving.
- This recipe prepares 4 dorayaki.
- Time to rest the batter is not included in the cooking time.
Ingredients(Servings: 4)
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Makes 4 dorayaki
Directions
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Dissolve and mix together (A).
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Sift the cake flour.
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Whisk the egg and sugar together in a bowl, add in (2), (1) and (B) in order and mix well. Cover the bowl with plastic wrap or a clean wettened tea towel and set aside for 30 minutes to rest.
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Place the adzuki beans into a pot and cook over low heat while stirring to boil off excess liquid. Divide into 4 equal portions and allow to cool.
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Bring the cream cheese (C) to room temperature and combine well with the sugar.
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Lightly oil a heated fry pan, then place this onto a wet dish towel (to evenly reduce the temperature). Pour in 1/8 of (3) to form a circle of about 6 to 7 cm (about 2.5 in.) in diameter. Cook over low heat covered with a lid. Remove and allow to cool. Repeat this process for the remaining 7 pancakes.
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Spread (4) onto one side of 4 pancakes and (5) onto one side of the remaining 4 pancakes, then sandwich the pancakes together with the fillings inside.
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