Easy and Impressive Rice Flour Dorayaki

Name: Easy and Impressive Rice Flour Dorayaki
Cuisine: American
Ingredients: 90 grams Rice flour for baking; 1 tsp Baking powder; 2 ★Eggs (medium); 1 tbsp ★Sugar; 1 tbsp ★Honey; 1 tbsp ★Mirin; 1 tbsp ★Oil; 2 tbsp x 7 portions Anko (sweet azuki bean paste)

cookpad.japan @cookpad_jp

Rice flour is easier to digest than wheat flour, so I thought "Let's make dorayaki with rice flour!" Through a lot of trial and error with the ingredients as well as the method, I was able to come with this version. I tried beating the eggs, but this version is the easiest and very tasty. This is the most popular snack in our house.

If you use an induction cooker or a hotplate, the pancakes with brown very evenly. If you are using a well worn non-stick frying pan, spread oil very thinly at the beginning. Wipe the oil well before cooking the pancakes. If the eggs are big and the batter seems loose, add 10 g of rice flour. For seven 7 cm diamater dorayaki. Recipe by Asamato

cookpad.japan @cookpad_jp

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Ingredients

90 gramsRice flour for baking
1 tspBaking powder
2★Eggs (medium)
1 tbsp★Sugar
1 tbsp★Honey
1 tbsp★Mirin
1 tbsp★Oil
2 tbspx 7 portions Anko (sweet azuki bean paste)

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Steps

1

Mix the ★ ingredients together. Add rice flour and baking powder, and mix in.
2

Put 1 tablespoon of the batter in a nonstick frying pan. If you put in the batter without moving the spoon, it will form a nice circle. Cook over low heat.
3

When the surface of bubbly, turn it over. Just cook enough to dry out the other side. Transfer on a plate.
4

Make two pancakes. Put 2 tablespoons of anko on one and place the other pancake on top. Mound the anko in the middle of the pancake to make the dorayaki look puffy.
5

Wrap with plastic wrap while it's still warm. This prevents evaporation and makes the pancakes moist and soft. The flavors will have melded by the next day and the dorayaki will be even more delicious.
6

Cool the dorayaki down first if freezing them. Defrost the dorayaki wrapped in plastic, and enjoy. The tastiest dorayaki in descending order are: ones eaten the next day or 2 days after making them, followed by freshly made ones, and lastly frozen ones.