Vegan dorayaki (Japanese pancakes)
1 hr (mostly chilling & cooling)Makes 4 double pancakes
Fluffy vegan Japanese pancakes filled with hazelnut-cocoa spread and served with optional raspberry dipping sauce.
| prepPreheat a medium non-stick frying pan on low-medium heat | |||||||||
| 80 g mashed banana OR 70 g silken tofu | Blend/mash base with sugar, mirin, lemon, oil & vanilla; add water | Sift in flour, baking powder, baking soda & kala namak; fold | Cover & chill 15 min | Loosen batter with extra water if needed | Grease pan with oiled paper towel, wipe off excess | Ladle batter into pan, cook 3 min until bubbles burst | Flip, cook 1 min; cool on rack | Repeat with remaining batter, one at a time | Spread filling on pancake, top with another; serve with sauce |
| 50 g caster sugar OR maple syrup | |||||||||
| 30 ml mirin (or water) | |||||||||
| 1 tsp lemon or lime juice | |||||||||
| 10 ml vegetable oil, plus 5 ml for frying | |||||||||
| 1 tsp vanilla extract | |||||||||
| 125 g plain flour | |||||||||
| 1 1/2 tsp baking powder | |||||||||
| scant 1/2 tsp baking soda | |||||||||
| a pinch of kala namak (eggy salt) (optional) | |||||||||
| 120 g hazelnut (or almond) butter | Mix hazelnut butter, maple syrup, cocoa powder & salt | ||||||||
| 60 ml maple syrup or icing sugar | |||||||||
| 12 g unsweetened cocoa powder | |||||||||
| 1/4 tsp salt | |||||||||
| 200 g frozen raspberries | Simmer raspberries with water 3-5 min until thawed | Sieve out seeds if desired | Whisk slurry into raspberries, simmer 1 min to thicken; cool | ||||||
| 1-2 tbsp water (for sauce) | |||||||||
| 1-2 tsp cornstarch / cornflour | Whisk cornstarch & water until dissolved | ||||||||
| 2 tsp water (for slurry) | |||||||||
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