dorayaki-nutella-0066Shrove Tuesday. Does this mean a “confess” day or a Pancake Day to you? If it wasn’t for Wikipedia I did not know that today I am supposed to “make a special point of self-examination”, and consider what wrongs I need to repent. I am inclined to think I’ve made more wrongs to myself than to the others lately, so I could celebrate the day with sweet treats such as these Nutella Dorayaki.

dorayaki-0080This is a Japanese recipe adapted from Japanese Cooking 101 where you can find a beautiful video with precise instructions to make a scrumptious dessert sandwich with your favorite filling between two slices of pancake. Last week I stopped by the Japan Centre nearby Piccadilly Circus to have Taiyaki, a yummy fish-shaped cake. The little stall outside the shop was already closed, unfortunately, and I fell back on something I’ve never tried before. This is how I discovered dorayaki, sandwich pancakes with a filling of red bean paste (green tea mascarpone cream for me that night). The version you find here comes with a creamy Nutella soft centre (now that I said Nutella I know my job about the recipe description is done :)).

dorayaki-nutella-0092After a long day of rain the sun is shining in London. I eventually learnt to appreciate rainy days and now I feel slightly uncomfortable when the sun stands majestic above my head.  How long will it last? I can see clouds on the horizon, already. Too bad that my Nutella jar is empty and there’s no pancakes left…  it’s going to be a Pancake Day without pancakes for me. What about you?

p.s. For more pancakes inspiration check these Apple and Greek Yogurt Pancakes and these savory Gluten Free Chickpea Pancakes.

Nutella Dorayaki

Ingredients

Pancakes:

  • 1 1/4 cup all purpose flour
  • 1 tsp baking soda
  • 2 eggs
  • 1 Tablespoon sugar
  • 1 Tbsp honey
  • 3/4 cup milk

Nutella Cream:

  • 4 Tablespoons Nutella
  • 200 ml double cream

Instructions

  • In a bowl, whisk eggs, sugar, and honey together. Add milk and mix well.
  • In another bowl mix flour and baking soda.
  • Stir dry ingredients into egg mixture, and whisk until batter becomes smooth.
  • Heat non-stick frying pan with a small amount of oil. At medium low heat, drop 1/8 of a cup of batter onto the pan. Cook until the surface of the pancake has a lot of bubbles (about 2 minute) and the edges become dry, then lip over and cook 1 more minute.
  • Transfer to a plate and cover with a wet paper towel.
  • Prepared the Nutella cream by whipping the double cream until it becomes stiff. Add Nutella and mix well.
  • Take one cake and place a heaping tablespoon of creamy Nutella and cover with another cake. Pinch to seal the edges of the pancakes together.

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16 Comments

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  1. I love this. Ever since my Uni days, one of my favourite afternoon snacks have always been dark chocolate cubes nestled between warmed slices of bread. And this reminds me of that!

    I love the idea of fluffy sandwich pancakes. And I love how they’re called “sandwich pancakes”!

  2. OMG, I can’t believe you made one of my favorite non-vegan sweets! I used to eat a lot of them when I was little with sweet azuki beans! Now you are inspiring me to make a vegan version – and have you tried Speculoos butter before? I bet that looks really good betwen these two fluffy cakes! x

  3. Thanks for sharing these “Nutella Dorayaki” Dani – today (thanks to you) I learned that “dorayaki” -pancakes with red bean paste- exist and boy would I love to get my hands on one of them! Your version with Nutella sounds fantastic too – specially for a chocoholic like me 😉

    1. Thanks Shashi. I haven’t tried them with red bean paste as of yet. However, one I had those japanese fish-shaped cakes with this red bean paste (so popular in Japan!). Not bad… but I definitely prefer Nutella 🙂