Sobre esta receta

Los dorayaki son confecciones japonesas muy queridas hechas de dos panqueques esponjosos y besados por la miel, unidos con pasta de frijol rojo dulce (anko). Nombrados por la palabra japonesa para "gong" debido a su forma redonda, estos dulces están famosamente asociados con el personaje de dibujos animados Doraemon y son un elemento básico de las tiendas de dulces japonesas. Esta versión casera utiliza una masa confiable con bicarbonato de sodio y miel para obtener ese color dorado característico y una textura esponjosa y similar a un pastel. Ya sea que utilices anko comprado en la tienda por conveniencia o hagas el tuyo propio, el resultado es un dulce perfectamente portátil y no demasiado dulce que toda la familia amará.

Instrucciones

1. 1

   In a mixing bowl, whisk together the eggs, honey, and granulated sugar until the mixture is pale, slightly thickened, and the sugar is mostly dissolved, about 2 minutes. Add the mirin and soy sauce and whisk to combine.

2. 2

   In a small mixing bowl or cup, dissolve the baking soda in the warm water. Add this to the egg mixture and stir to combine.

3. 3

   Sift the all-purpose flour into the bowl and gently fold with a spatula until just combined and no dry streaks remain. Do not overmix — a few small lumps are fine. The batter should be thick but pourable, similar to a slightly thick American pancake batter.

4. 4

   Cover the bowl with plastic wrap and let the batter rest at room temperature for 30 minutes. This relaxes the gluten and helps the pancakes cook up tender and fluffy.

5. 5

   Heat a non-stick skillet or griddle over ^[medium-low heat]. Lightly dab a paper towel with neutral oil and wipe the surface — you want just a very thin, even coating. If the pan looks shiny with oil, it's too much; wipe away the excess.

6. 6

   Once the pan is evenly heated, pour about 2 tablespoons of batter per pancake onto the surface, letting it spread naturally into a round about 3.5 inches in diameter. Cook 2–3 at a time without crowding.

7. 7

   Cook undisturbed until bubbles form across the surface and the edges look set and matte (no longer shiny), about 1.5 to 2 minutes. Flip gently with a thin spatula and cook the other side for 1 to 1.5 minutes until golden. The pancakes should be evenly browned on both sides. Transfer to a plate and cover loosely with plastic wrap to keep them soft and moist while you cook the rest.

8. 8

   Repeat with the remaining batter, wiping the pan with the oiled towel between each batch if needed. You should get 12 pancakes total (6 pairs). Adjust the heat down if they are browning too quickly.

9. 9

   Lay 6 pancakes flat-side up on your work surface. Scoop about 3–4 tablespoons (roughly 1/4 cup) of tsubuan onto the center of each. Use the back of a spoon to spread it slightly, leaving a small border around the edge.

10. 10

    Top each with a second pancake, flat-side down, pressing gently so the tsubuan spreads just to the edges. Wrap each assembled dorayaki individually in plastic wrap and let them rest for at least 10 minutes before serving — this allows the moisture to equalize and makes the pancakes even softer.