So following my post on anko (red bean paste), here’s a recipe for dorayaki – one of my favourite Japanese snacks! You can make the anko from scratch or buy it ready made from an Asian food store or online from places like the Japan centre to save time.

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Makes about 6
Difficulty level: MEDIUM


100g plain flour
50g caster sugar
½ tsp baking powder
4 tbsp water

1 x 330g pack of Tsubu-an (red bean paste with whole beans)

Oil for greasing the pan


1. Beat eggs and sugar until pale and fluffy. Sift in the flour and baking powder.
2. Mix in water a little at a time. Batter should be like thick pancake batter.
3. Heat a big non-stick frying pan or hot plate on medium heat. Lightly grease the pan using a piece of kitchen paper dipped in vegetable oil.
4. Ladel dorayaki batter pan. Aiming for perfect circle, diameter about 3 inches (but you can make them bigger or smaller if you like). Do a couple at a time.
5. Leave them to cook for about 5 mins. When pancake starts to bubble gently flip over. Using a spatula, very carefully flip it over – if the batter is sticking to the spatula, wait a bit longer. Should be nice golden colour. If burnt or too pale adjust heat accordingly.
6. Leave it for a couple of mins on the other side, then transfer to plate and cover in damp towel so it doesn’t dry out. Repeat until batter is used up.
7. Next sandwich a spoonful of anko in between the pancakes. Carefully squish between cupped hands, gently press sides together. Wrap in cling film.
8. Now it’s time to eat again. Yaaaay!!

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