Servings |
6pieces |
Cook Time |
30minutes |
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Heat an electric griddle at about 340°F (170°C) and lightly oil the surface. To brown dorayaki evenly, thoroughly wipe off any excess oil with clean paper towel. Drop the batter onto the griddle in 9cm (3 1/2″) diameter circles. Let the batter spread into circles naturally and you will get perfectly round dorayaki. |
When baking pancakes, set the griddle at about 170°C (340 °F). Higher temperature would cause pancakes to burn easily and lower temperature would make them hard and dry.
Both kinds of Dorayaki can be stored in a freezer and they can be thawed at room temperature. When frozen, each Dorayaki wrapped with a plastic wrap should be put in a zipper storage bag.
We highly recommend Whipped Cream Dorayaki. Red bean paste also goes great with butter and chestnuts.