4 Serves
65 Mins
In a large mixing bowl, whisk together the flour, sugar, baking powder, eggs, honey, and water until you achieve a smooth, consistent batter.
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Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
131 µg / 400 µgCalcium
127 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
183 mg / 1,250 mgPotassium
742 mg / 4,700 mgSodium
473 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
5 g / 28 gSugar
19 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat a non-stick skillet over medium-low heat and lightly grease it with a small amount of vegetable oil.
Pour small portions of the batter onto the skillet to form pancakes, cooking until bubbles form on the surface, then flip and cook until golden brown on both sides.
Once cooled slightly, spread a generous amount of sweet red bean paste onto one pancake and top with another to create a sandwich.
Serve the assembled Dorayaki immediately while fresh.
3
g50
g10
g
