Vegan Dorayaki

• Produce

  • 1/2 cup Red bean paste

• Refrigerated

  • 1/3 cup Soy milk

• Condiments

  • 2 tbsp Mirin or maple syrup
  • 1/4 tsp Soy sauce

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 cup Cake flour
  • 2 tbsp Powdered sugar

• Other

  • grapeseed, canola, vegetable, or coconut oil for the pan

Found on sweetpotatosoul.com

Description

Ingredients

• ½ cup sifted cake flour (I used bleached white flour)
• 2 tbsp powdered sugar
• 2 tsp baking powder
• ⅓ cup soy milk
• 2 tbsp mirin or maple syrup
• ¼ tsp soy sauce
• grapeseed, canola, vegetable, or coconut oil for the pan
• ½ cup red bean paste, preferably chunky (mine is not chunky, but worked fine)

Directions

• Sift the flour, powdered sugar, and baking powder into a mixing bowl.
• To another bowl add the soy milk, mirin/maple syrup, and soy sauce.
• Pour the dry mix into the wet, and stir to make a smooth batter. It should not be too thick, but thin enough to pour. Let it sit for 10 minutes.
• Add a little bit of oil to a non-stick skillet or non-stick pan, and warm it on medium-high heat. Use a paper towel to spead the oil evenly.You want only the smallest amount to help the pancakes brown and not stick.
• Reduce the heat to low, and pour about 2 tbsp of the batter onto the non-stick pan in as perfect a round as you can get. You want them to all be about the same size. I was able to fit 4 in the pan at a time.
• Cook on the first side for about 1-2 minutes, bubbles will pop on the surface and the edges will cook rather quickly. Flip and cook on the other side for about 1 more minute.
• Allow your pancakes to cool for a few minutes, and then fill half of them with a spoonful of anko, the red bean paste. Top with another pancake and sandwich it together to make your Dorayaki.
• Serve them with a sprinkle of powdered sugar, and/or with coconut whipped cream, or sliced strawberries.