Dorayaki was never a thought in my mind until last night when I watched the movie Sweet Bean on Netflix. Traditionally filled with a sweet red bean paste, I decided to make this a little more American and use a raspberry filling. A classic raspberry jam, seeds and all is a great acidic compliment to these sticky, sweet delights. Of course, our Griddle is the only way to get this even cooking.
Dorayaki (makes about 12 sandwiches) Recipe adapted from justonecookbook.com
4 large eggs
140 grams cane sugar
22 grams honey
150 grams AP flour
1 gram baking powder
12 grams water (cold)
250 grams raspberry filling (Bonne Maman works great)
1. Combine eggs, sugar and honey and whisk for about 2 minutes, making sure everything is well combined and
2. Add sifted flour and baking powder into bowl and whisk together. Let sit for 5 minutes.
3. Add water and stir in. Let rest in refrigerator for 10-15 minutes covered.
4. Heat Baking Steel Griddle stovetop over two burners on medium-low (200-250F) for about 5-6 minutes. Spray canola oil on the griddle and wipe in/off at the same time (THIS IS KEY!). Drop about 2-3 Tbsp's worth of batter to make your small round cakes. Let bubbles start forming, about 60 seconds and flip. Cook for only about 15-20 seconds on second side.
5. Remove and spread compote, jam, spread, etc. on inside of cake and sandwich with another on top.
6. Enjoy this sweet treat with your kids or friends. It's a great alternative to dessert!