Japanese Dorayaki Pancakes with Filling

These pancakes turn out incredibly delicious! They are based on a sponge cake batter with a beautiful name castello. Honey is added to this batter, giving it a special taste and aroma. The recipe is easy and quick, and the cream for the filling is made in just a minute! Dorayaki is very popular in Japan, they are sold everywhere with different fillings. I used a cream cheese filling, you can add berries or chocolate to it, you can use Nutella and bananas, so feel free to be creative!

For Castello Batter:

Eggs

3 eggs

Salt

a pinch

Sugar

1 cup

Liquid Honey

2 tbsp

Milk

1/3 cup

Flour

1 1/2 cups

Baking Powder

2 tsp

Vanilla Extract

1 tsp

For Filling:

Cottage Cheese

1/2 cup

Powdered Sugar

1/4 cup

Heavy Cream (30%)

3/4 cup

To make Japanese sponge pancakes, take a bowl and crack 3 eggs into it, add salt, sugar, vanilla extract. Mix a little with a whisk and add honey and milk, mix everything well.

Now sift flour with baking powder into the same bowl, mix with a whisk until smooth. Leave the batter for 10-15 minutes.

Meanwhile, prepare the cream cheese filling. This is quickly done in a tall blender glass. Put all the ingredients for the cream into the glass and whisk until thick and fluffy, just 1 minute. Cream is ready!

It is better to use soft, fine-curd cottage cheese in packs for the cream. If you have coarse-curd cottage cheese, you need to pre-blend it with an immersion blender or strain it through a sieve.

Dorayaki should be fried in a skillet with a non-stick coating. Heat it up, add a little odorless vegetable oil, spread it over the surface with a brush. Then take a paper napkin and wipe off the excess oil. You won't need more oil.

Pour a small amount of batter onto the moderately heated skillet (about ½ standard measuring cup) and pour into the center all the time to get a properly round pancake. Cook the pancakes over medium heat for about 30-40 seconds on each side (adjust the time according to your stove).

Using a wide spatula, flip the pancake. It should be nicely browned and fluffy. Bake all the pancakes this way.

Place them on a wire rack to cool.

Now take one pancake, place the cream in the middle, cover with another pancake, and cut the resulting sandwich in half. Fill the remaining pancakes in the same way. It turns out very beautiful and appetizing, and most importantly, incredibly delicious!

(4/5)