Dorayaki, Japanese pancakes {vegan}
Qui dit chandeleur, dit crêpes et qui dit crêpes dit…. bah crêpes bien sûr !!! Bref cette année, je me suis dit qu’on allait voyager un peu, donc direction le Japon pour déguster ces merveilleux dorayaki. Alors si vous ne savez pas trop ce que sont des dorayaki, ce sont des pancakes japonais fourrées à la pâte de haricots adzuki, qu’on appelle anko, et ces pancakes sont incroyablement léger comme des nuages. J’ai eu envie de végétaliser la recette pour la rendre accessible aux plus grands nombres et franchement je suis très fière du résultat, la texture est parfaite !
These pancakes are a real tricky trip,
sugar, the soft and the textures match perfectly, as is often the case in Japanese cuisine ! So if you want a slightly different candlestick, go to try this little dorayaki recipe, You will not be disappointed ! And if this Sunday you want to’a little pancake recipe is here and to accompany them original garnish ideas which changes from the sugar pancake ! And if you ever want to see it through to the end, there are also the green savory pancakes with spinach !
Dorayaki, Japanese pancakes {vegan}
FOR A TEN
- 175 g of flour
- 20 grams of starch
- 70 grams of sugar
- 220 ml of soy milk
- 2 tablespoons of vegan honey
- 1 tablespoon of yeast
- 100 g d’anko (adzuki bean paste)
- Neutral vegetable oil
- In a bowl, beat together the honey, milk and sugar.
- Put the flour, the starch and yeast in a salad bowl then add the liquid mixture, mixing thoroughly.
- Heat a frying pan over medium heat, grease with absorbent paper and oil then pour the dough to form circles.
- Cook 2 minutes per side, carefully turn over (the dough tends to be sticky) then book.
- Garnish with a good spoonful of anko between each pancake, putting more in the center than on the edges.
- Taste !
