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1
Mix water, mirin, egg yolks in a bowl using a hand mixer.
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2
Return the egg whites to the refrigerator to keep it cold.
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3
Add the pancake mix and stir well.
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4
Next, make the meringue.
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5
Beat the chilled egg whites in a separate bowl.
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6
If peaks form when the beaters are lifted up, the meringue is done.
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7
Add the light brown sugar into the meringue in 2 batches and beat again until peaks form.
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8
Add the meringue to the batter.
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9
Maintain the airy texture by carefully folding the combined batter with a rubber spatula.
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10
Lightly grease the pan with vegetable oil and heat.
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11
Remove pan from heat and place on damp cloth to let cool.
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12
Pour batter into the pan and put on low heat.
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13
When small bubbles form on the surface, flip the pancake and cook for about another minute.
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14
Fold the pancake while it is still hot and wrap in plastic wrap to cool.
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15
Once the pancake cools down, it will rip when folded so make sure to fold while still hot!
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16
Next, make the an butter.
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17
Heat and melt the butter completely in a 500 W microwave.
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18
Add the an paste and mix well.
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19
Fill a cooled pancake with the an butter and you're done!
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20
Freshly made or cooled in the refrigerator, either way it's delicious.
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21
Try out this recipefor ohagi and mochi with homemade anko.
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22
How about creating an easy variety of custard cream to fill in your dorayaki?
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23
How about filling the dorayaki with easy ganache cream?
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24
How about filling the dorayaki with an easy matcha cream?
