Salty dorayaki: the recipe for fluffy and delicious pancakes – Tale Of Travels

Salty dorayki are mini sandwich very tasty and easy to prepare. A reinterpretation of the classic sweet dorayaki, the typical donuts Japanese, very popular in Tokyo, traditionally filled with anko, a red adzuki bean and sugar jam. Very similar in preparation and texture to American pancakes, they are made by simply mixing flour with milk, an egg, 1 teaspoon of honey, baking powder and a pinch of salt.

Once you have one To beat homogeneous, it will be cooked by spoonfuls on a very hot frying pan, lightly greased with oil, until obtaining many soft and spongy discs to be garnished with the most varied ingredients, and brought to the table as you go. measure antipasti or for a aperitif or a buffet lunch.

Here we have stuffed them with a few slices of finely chopped speck, crispy lettuce and tzatziki sauce, but if you wish you can prepare them with salmon and diced avocado, bresaola, arugula and parmesan, raw ham and stracchino, or try your hand at a vegetarian version made with chickpea hummus, grilled eggplant and sun-dried tomatoes in oil.

If you wish, you can prepare the dough the day before and let it rest overnight in the refrigerator: in any case, whatever your choice, when making it, remember to Sift flour carefully: in this way it will be smooth and without lumps, and the end result will be flawless.

The name dorayaki seems to derive from Japanese Dora which literally means gong, in reference to the circular shape of the pancakes which recalls that of the musical instrument. In our country, they have become famous among the general public for being the favorite dish of Doraemon, the cute blue cat protagonist of the Japanese cartoon of the same name from the 1980s. Widely revisited, they succeeded here especially filled with hazelnut cream spreadjams and marmalades of all kinds.

Learn how to make savory dorayaki by following the step-by-step procedure and tips. If you liked this recipe, try the savory ham and cheese pancakes, or the savory unleavened pancakes.

How to make savory dorayaki

Sift the flour well and collect it in a bowl. 1.

Add the egg 2lightly beaten with the tines of a fork.

Mix the honey 3.

Incorporate the yeast 4 and a pinch of salt.

Pour the milk 5.

And mix well with a whisk 6until you get a smooth, lump-free paste.

Grease a non-stick pan with a drizzle of oil seven and set fire.

When hot, add a ladle of batter 8.

Cook until bubbles form on the surface, then gently flip the dorayaki with a spatula 9and continue cooking the other as well.

Do this until the dough is complete. When ready, stack the dorayaki on a flat plate ten and let them cool.

Fill the dorayaki: pour a little tzatziki sauce in the center 11 and spread it well with the back of a spoon.

Add a few slices of speck 12minced.

Follow with a few lettuce leaves 13previously washed and dried.

Cover with another dorayaki 14 and continue to make more.

Once ready, place the dorayaki on a cutting board 15 and serve.

Variants

This recipe does not include a large amount of yeast, only 5 grams, but if you wish to omit it you can safely do so. If you wish, you can prepare one bright variant without butter in the dough, although the yield will not be exactly the same, or richer with the addition of grated parmesan and aromatic herbs to taste.

You can stuff them with different vegetables depending on the season, or make a green version by mixing the rest of the ingredients zucchini or spinach, sautéed and smoothed.

storage

Salted dorayaki can be stored in the refrigerator, in an airtight container, for One day massive.