Mini Bean Paste Pancakes
- 6 eggs
- 2/3 cup sugar
- 1 tbsp light corn flour
- 1 1/2 cups flour
- 1 tbsp baking powder
- 2/3 cup water
- 1 tsp oil
- 1 cup red bean paste
- Beat the eggs, sugar and corn syrup until they turn almost white. Mix the flour with the baking powder and stir in gradually. Add water as needed, until you are left with a smooth batter.
- Heat up a frying pan and wipe with a paper towel dipped in oil, Carefully pour in 1 tbsp of batter at a time, making 12 mini pancakes about 8cm in diameter. Turn the pancakes only once, and cook them until they are gold in colour. Then set them aside to cool down.
- Put a heaped teaspoon of bean paste into the middle of half the pancakes, spreading the past out so that it is thick in the middle and thin around the edges. Cover with another pancake to complete the dorayaki.
- Serve warm or at room temperature, preferably with tea. To preserve their moisture, wrap them in wax paper.
Born and bred in France, Elsa Gleeson brings to Japanese food the tradition and culture of French cuisine. Her catering company, Washoku, offers a Franco-Japanese menu, and a union of Japanese staples and French old-time family recipes. Since leaving a career in the art world for one behind the kitchen stoves, Elsa has also co-founded A La Japonaise Supper Club, which she runs with Atsuko Ikeda. Click here for more information about Elsa and Washoku.