By Saili Jagdale Breads & Muffins, Pancakes Breakfast, Everyday Griddle
June 23, 2015
In a large bowl whisk together the eggs, powdered sugar and honey till well mixed and fluffy.
Sift flour over the egg mix, add baking powder and mix well till the mixture is smooth.
1Add two tbsp water and mix well.
Heat a non stick pan on medium heat.
Drop 2-3 drops of oil and spread all over with a tissue.
With another tissue, wipe completely. The dry oil free surface of the pan ensures the characteristic evenly browned surface of the Dorayaki pancakes.
Pour ¼ cup of batter in the pan and cook on medium till bubbles form. It takes about a minute and a half.
Flip and cook for thirty seconds.
Keep the heat on medium and medium low throughout. They go from brown to black real quick!
To serve, liberally spread the filling of your choice on one pancake, keeping the bottom side up.
Top with the other pancake and serve.
140 g (2/3 cup) powdered sugar
2 tbsp honey
160 g (1 1/3cup) all-purpose flour/Maida (How to measure- Fluff the flour and scoop into a cup to measure. Then level it with a knife)
1 tsp baking powder
2 Tbsp water
A few drops of oil or butter
A cup of red bean paste/strawberry preserve/Nutella chocolate spread