Traditionally filled with azuki (red bean paste), these little pancake sandwiches (dorayaki) are enjoyed all year round as a sweet treat to have with tea. Across the country, regions have developed their own variations of dorayaki, and increasingly modern tastes have resulted in fillings made with green tea, sesame, chocolate and cinnamon. We have used chestnut purée, a rich and smooth filling that’s a winter favourite in Australia.
- 3 eggs
- 110 g (½ cup) caster sugar
- 1 tbsp runny honey
- 1 tsp baking powder
- 150 g (1 cup) plain flour, sifted
- vegetable oil, to grease
- icing sugar, to dust
- 200 g sweetened chestnut purée (see Note)
- 125 ml thickened cream
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.
Resting time 20 minutes
Whisk together eggs, sugar and honey in a bowl. Combine baking powder and 2 tbsp water in another bowl, then add to egg mixture. Add flour, gently mixing together. Cover bowl with plastic wrap and set aside for 20 minutes.
Heat a non-stick frying pan over medium–low heat, then evenly grease with oil. Ladle 2 tbsp batter into pan from a height of about 25 cm to make an evenly round pancake. Cook for 3 minutes or until small bubbles begin to appear on the surface, then, using a spatula, turn pancake and cook for a further minute or until golden. Transfer to a plate and cover with a clean tea towel to keep warm. Repeat to make 12 pancakes. As you get more familiar with the mixture, cook a few pancakes at a time, greasing the pan with extra oil, if necessary. Leave pancakes to cool.
Meanwhile, to make chestnut cream, beat chestnut purée in a bowl to soften. Using an electric mixer, whisk cream to soft peaks, being careful not to overwhisk. Using a spatula, fold half the cream into the chestnut purée. The filling should be firm, but you can add a little more cream according to taste.
When pancakes are completely cool, dollop ½ tbsp chestnut cream into the centre of the less attractive side of one pancake. Sandwich with another pancake so golden sides face outward, pressing down to enclose filling. Repeat with remaining filling and pancakes. Serve dusted with icing sugar.
• Chestnut purée is available in cans from select greengrocers and supermarkets.
Photography Chris Chen