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1
Line a sieve or colander with paper towels and put the plain yogurt in it.Put a bowl under the sieve to catch the liquid, and cover the yogurt with plastic wrap.
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2
Leave in the refrigerator until the yogurt is well drained.
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3
(I left it for 15 hours this time.)
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4
Put the ingredients in a bowl, and beat with a whisk until thick and creamy.
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5
Sift the ingredients into the Step 2 bowl, and fold them in with a rubber spatula.
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6
Refrigerate for 30 minutes or so to rest.
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7
Chop the mangoes finely and mix with the drained yogurt.
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8
Dissolve the instant coffee and sugar in hot water, and add the brandy.
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9
Heat up an electric griddle to about 180 C, and pour the batter from Step 3 onto the griddle in tablespoon full portions.
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10
When the pancakes are bubbly on top, flip them over.
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11
As soon as the pancakes are cooked, brush the sides that will be on the inside with the coffee syrup.
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12
Cover with plastic wrap so that the pancakes will not dry out.
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13
When the Step 7 pancakes have cooled down, sandwich the drained yogurt and mango cheese mixture between pairs to make the dorayaki.
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14
Chill well in the refrigerator before eating.
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15
If you dust the dorayaki with cocoa powder, they will be even more tiramisu-like.
