Dorayaki, a popular Japanese sweet, is delicious as it is, but you can add extra filling such as Whipped Cream, Butter Cream, OR Peanut Butter if you like it. Matcha Cream is my favourite at the moment. Because Dorayaki’s pancakes and ‘Tsubu-an’ (Sweet Azuki Paste) are very sweet, Matcha Cream shouldn’t be too sweet. And I like it quite bitter. This is a lovely treat to enjoy with a cup of tea or coffee.

Makes

6 to 8 Dorayaki

Ingredients

Pancakes
1 cup Self-Raising Flour
2 Eggs
1/2 cup Sugar
1/2 cup Water

Filling
‘Tsubu-an’ (Sweet Azuki Paste)
1/2 tablespoon Matcha Powder
1 tablespoon Caster Sugar *add extra for sweeter flavour
150ml Thickened Cream

Method
  1. Make thin 10cm pancakes with least possible Oil. Non stick pan is recommended as you need no Oil.
  2. This pancake recipe is specially for ‘Dorayaki’. Because of the larger amount of Sugar, it would be easy to burn quickly. Please cook on lower heat and try to make one side brown. The other side doesn’t require to be browned.
  3. Cool the pancakes completely. Tsubu-an (Sweet Azuki Paste) must be cold.
  4. To make Matcha Cream, blend Matcha Powder and Caster Sugar in a mixing bowl using a whisk, add some Cream and mix well until smooth, then add the remaining Cream. Taste it, and add extra Sugar if required. Whisk until firmly whipped.
  5. Sandwich ‘Tsubu-an’ and Matcha Cream with two pancakes.