Allow us to present a straightforward dorayaki recipe tailored for use with a Compact Pancake Cooker. This particular recipe follows the \u201csando-wari\u201d principle, emphasizing equal proportions of eggs, sugar, and flour.<\/p>\n
Ingredients<\/h3>\n\n- Egg\uff1a500g<\/li>\n
- Superfine sugar\uff1a450g<\/li>\n
- Honey\uff1a50g<\/li>\n
- Cake flour\uff1a500g<\/li>\n
- ISUPATA (synthetic baking powder)\uff1a2.5g<\/li>\n
- Baking soda\uff1a6g<\/li>\n
- Water\uff1a100g<\/li>\n
- Lukewarm water\uff0835\u2103\uff09\uff1a75g<\/li>\n<\/li>\n<\/ul>\n
How to make the batter<\/span><\/h2>\nStir the eggs and incorporate superfine sugar and honey into the mixture.<\/h4>\n\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/11\/IMG_1816-scaled.jpg\"\")
Mix on low speed until the sugar dissolves; a recommended duration is 1 minute to 1 minute 15 seconds.<\/figcaption><\/figure>\n<\/div>\n\n![\"\"](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/11\/IMG_1817-1-scaled.jpg\")
When it is mixed completely, the mixing is done.
\nExercise caution not to over-whisk.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nAdd the sifted cake flour and mix, maintaining a low speed.<\/p>\n
\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/11\/IMG_1840-1-scaled.jpg\"\")
Use a spatula periodically to ensure a smooth integration of the batter.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nIntroduce water to the mix, continuing to mix on low speed. Allow the batter to rise for at least an hour.<\/p>\n
\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/11\/IMG_1939-1-scaled.jpg\"\")
Allowing the batter to rise plays a crucial role in stabilizing viscosity, resulting in a fluffy texture when baked.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nAfter a minimum of one hour, add baking soda and ISUPATA dissolved in a small amount of water. Mix the additions thoroughly with a spatula.
\nFinally, fine-tune the consistency of the batter with lukewarm water.<\/p>\n
\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/11\/IMG_1951-1-scaled.jpg\"\")
The target viscosity is around 30-35 dPa\/s.
\nAdjust the viscosity gradually by adding small amounts of lukewarm water and mixing each time for optimal results.<\/figcaption><\/figure>\n<\/div>\n\n![\"\"](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/11\/IMG_1977-1-scaled.jpg\")
The batter is finished.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nHow to cook the batter<\/span><\/h2>\nSet the Tabletop Pancake Cooker to 190\u2103.<\/h4>\nApply oil (Bitakatto SL) on the copper cooking surface.<\/h4>\nDrop the pancake batter and put lid.<\/h4>\nFlip over after 1 minute 10 seconds, put lid again and bake for another 20 seconds. (1 minute and 40 seconds in total)<\/h4>\n<\/h4>\n\n\n![\"\"](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/11\/IMG_2021-1-scaled.jpg\")
When there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.<\/figcaption><\/figure>\n<\/div>\n\n![\"\"](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/11\/IMG_2037-1-scaled.jpg\")
The pancakes are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/span><\/h2>\n\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/11\/IMG_0530-1-1-scaled.jpg\"\")
A classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/11\/IMG_2211-1-1-scaled.jpg\"\")
Dorayaki with chestnuts, a perfect combination with red bean paste.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\n![](\"https:\/\/www.masdac.co.jp\/media\/wp-content\/uploads\/2023\/11\/IMG_0542-1-1-scaled.jpg\"\")
We reimagined it in a Western style with cream, custard, and fruits.<\/figcaption><\/figure>\n<\/div>\n\n![](\"\"\")
<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
How to make the batter<\/span><\/h2>\nStir the eggs and incorporate superfine sugar and honey into the mixture.<\/h4>\n\n\nMix on low speed until the sugar dissolves; a recommended duration is 1 minute to 1 minute 15 seconds.<\/figcaption><\/figure>\n<\/div>\n\nWhen it is mixed completely, the mixing is done.
\nExercise caution not to over-whisk.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nAdd the sifted cake flour and mix, maintaining a low speed.<\/p>\n
\n\nUse a spatula periodically to ensure a smooth integration of the batter.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nIntroduce water to the mix, continuing to mix on low speed. Allow the batter to rise for at least an hour.<\/p>\n
\n\nAllowing the batter to rise plays a crucial role in stabilizing viscosity, resulting in a fluffy texture when baked.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nAfter a minimum of one hour, add baking soda and ISUPATA dissolved in a small amount of water. Mix the additions thoroughly with a spatula.
\nFinally, fine-tune the consistency of the batter with lukewarm water.<\/p>\n
\n\nThe target viscosity is around 30-35 dPa\/s.
\nAdjust the viscosity gradually by adding small amounts of lukewarm water and mixing each time for optimal results.<\/figcaption><\/figure>\n<\/div>\n\nThe batter is finished.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nHow to cook the batter<\/span><\/h2>\nSet the Tabletop Pancake Cooker to 190\u2103.<\/h4>\nApply oil (Bitakatto SL) on the copper cooking surface.<\/h4>\nDrop the pancake batter and put lid.<\/h4>\nFlip over after 1 minute 10 seconds, put lid again and bake for another 20 seconds. (1 minute and 40 seconds in total)<\/h4>\n<\/h4>\n\n\nWhen there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.<\/figcaption><\/figure>\n<\/div>\n\nThe pancakes are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/span><\/h2>\n\n\nA classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n\nDorayaki with chestnuts, a perfect combination with red bean paste.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nWe reimagined it in a Western style with cream, custard, and fruits.<\/figcaption><\/figure>\n<\/div>\n\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\n
\nMix on low speed until the sugar dissolves; a recommended duration is 1 minute to 1 minute 15 seconds.<\/figcaption><\/figure>\n<\/div>\n
\nWhen it is mixed completely, the mixing is done.
\nExercise caution not to over-whisk.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\nExercise caution not to over-whisk.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Add the sifted cake flour and mix, maintaining a low speed.<\/p>\n
\n
\nUse a spatula periodically to ensure a smooth integration of the batter.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Introduce water to the mix, continuing to mix on low speed. Allow the batter to rise for at least an hour.<\/p>\n
\n
\nAllowing the batter to rise plays a crucial role in stabilizing viscosity, resulting in a fluffy texture when baked.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
After a minimum of one hour, add baking soda and ISUPATA dissolved in a small amount of water. Mix the additions thoroughly with a spatula.
\nFinally, fine-tune the consistency of the batter with lukewarm water.<\/p>\n
\n
\nThe target viscosity is around 30-35 dPa\/s.
\nAdjust the viscosity gradually by adding small amounts of lukewarm water and mixing each time for optimal results.<\/figcaption><\/figure>\n<\/div>\n
\nAdjust the viscosity gradually by adding small amounts of lukewarm water and mixing each time for optimal results.<\/figcaption><\/figure>\n<\/div>\n
\nThe batter is finished.<\/figcaption><\/figure>\n<\/div>\n<\/div>\nHow to cook the batter<\/span><\/h2>\n
How to cook the batter<\/span><\/h2>\nSet the Tabletop Pancake Cooker to 190\u2103.<\/h4>\nApply oil (Bitakatto SL) on the copper cooking surface.<\/h4>\nDrop the pancake batter and put lid.<\/h4>\nFlip over after 1 minute 10 seconds, put lid again and bake for another 20 seconds. (1 minute and 40 seconds in total)<\/h4>\n<\/h4>\n\n\nWhen there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.<\/figcaption><\/figure>\n<\/div>\n\nThe pancakes are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/span><\/h2>\n\n\nA classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n\nDorayaki with chestnuts, a perfect combination with red bean paste.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nWe reimagined it in a Western style with cream, custard, and fruits.<\/figcaption><\/figure>\n<\/div>\n\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Apply oil (Bitakatto SL) on the copper cooking surface.<\/h4>\nDrop the pancake batter and put lid.<\/h4>\nFlip over after 1 minute 10 seconds, put lid again and bake for another 20 seconds. (1 minute and 40 seconds in total)<\/h4>\n<\/h4>\n\n\nWhen there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.<\/figcaption><\/figure>\n<\/div>\n\nThe pancakes are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/span><\/h2>\n\n\nA classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n\nDorayaki with chestnuts, a perfect combination with red bean paste.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nWe reimagined it in a Western style with cream, custard, and fruits.<\/figcaption><\/figure>\n<\/div>\n\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
Flip over after 1 minute 10 seconds, put lid again and bake for another 20 seconds. (1 minute and 40 seconds in total)<\/h4>\n<\/h4>\n\n\nWhen there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.<\/figcaption><\/figure>\n<\/div>\n\nThe pancakes are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/span><\/h2>\n\n\nA classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n\nDorayaki with chestnuts, a perfect combination with red bean paste.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nWe reimagined it in a Western style with cream, custard, and fruits.<\/figcaption><\/figure>\n<\/div>\n\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\n
\nWhen there is too much oil, small dots will appear on the pancakes, so please apply thinly and evenly.<\/figcaption><\/figure>\n<\/div>\n
\nThe pancakes are cooked nicely!<\/figcaption><\/figure>\n<\/div>\n<\/div>\nExamples of fillings<\/span><\/h2>\n
Examples of fillings<\/span><\/h2>\n\n\nA classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n\nDorayaki with chestnuts, a perfect combination with red bean paste.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n\n\nWe reimagined it in a Western style with cream, custard, and fruits.<\/figcaption><\/figure>\n<\/div>\n\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\nA classic dorayaki with red bean paste.<\/figcaption><\/figure>\n<\/div>\n
\nDorayaki with chestnuts, a perfect combination with red bean paste.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
\n
\nWe reimagined it in a Western style with cream, custard, and fruits.<\/figcaption><\/figure>\n<\/div>\n
\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n