Chocolate Dorayaki with Nutella filling
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Chocolate Dorayaki with Nutella filling
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Chocolate Dorayaki is a delicious twist on the traditional Japanese Dorayaki (Dora Cakes). Instead of the usual sweet adzuki bean paste, it boasts a delightful chocolate filling nestled between two Chocolate-flavored pancakes.
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Ingredients
I strongly suggest using a kitchen scale to measure all dry ingredients
- 2 eggs (medium size)
- 100 g all-purpose flour (½ cup + 2 tbsp)
- 30 g cocoa powder (4 tbsp)
- 70 g granulated sugar (0.35 cup)
- 15 g honey (1 tbsp)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 65 ml water (¼ cup +1 tsp)
Instructions
- In a bowl, combine eggs, sugar, vanilla extract, and honey. Whisk or use a hand mixer to blend them together.
- Sift the flour, cocoa powder, and baking powder into the batter. Mix until smooth and free of lumps (avoid over-mixing).
- Cover the batter and let it rest for around 20 minutes.
- After 20 minutes, add water to the batter and whisk well. Adjust the water amount for desired consistency (more liquid than pancakes but thicker than crepes).
- Coat the pan's surface with cooking oil, removing excess with a paper towel. This ensures a uniform, golden colored pancakes.
- Set the stove to medium-low heat once it's hot enough.
- Pour the batter onto the pan from a 4 inch/10 cm height, using the same amount for each pancake (around 2 tablespoons).
- Cook the pancake for 2 minutes, then flip it when bubbles appear. Then, cook the other side for approximately 30 seconds to 1 minute.
- Remove the pancake from the pan and let it cool. Cover cooked pancakes with plastic wrap to keep them moist.
- Spread Nutella on one pancake's rough side. Place another pancake on top, creating a sandwich. Press the sides together to stick them.
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