These little, round, bronze pancake sandwiches called dorayaki are normally brimming with red bean paste. The paste itself is made from maroon adzuki beans boiled with sugar and then mashed into a silky puree. If you are not a fan of red bean paste, these pancakes can also be stuffed with a vegan chocolate spread.
In a large bowl, mix together the plant milk, sugar, syrup, salt, baking powder and oil. Sift in the flour and fold in gently until just combined.
Heat a large non-stick frying pan over medium heat, and add a little oil, wiping out any excess with paper towel. Drop about 2 tablespoons batter into the pan and use a spatula to shape it into a small circle about 8 cm in diameter. If you have a large enough pan, you should be able to cook two or three pancakes at a time. Fry for about 2–3 minutes or until bubbles form in the batter without bursting, then flip over and fry on the other side for about 2–3 minutes. When the pancakes are done, both sides should be a lovely golden brown.
To assemble, scoop a heaped tablespoon of red bean filling onto a pancake, then top with another pancake. You should end up with about 12 pancake sandwiches in all.
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