Nutella Dorayaki Recipe

Ingredients

• 4 eggs
• 140 g – 2/3 cup granulated sugar
• 2 tbsp – 30 ml honey
• 160 g – 1 1/4 cups all-purpose flour
• 1 tsp – 4 g baking powder
• 1 –2 tbsp – 15–30 ml water (– as needed)
• 1 tsp – 5 ml vegetable oil (OR spray for cooking)
• 500 g – 1 3/4 cups Nutella

Instructions

1. 1

   In a large bowl, whisk together the eggs, sugar, and honey until the mixture becomes pale and fluffy.

2. 2

   Sift the all-purpose flour and baking powder into the bowl. Mix until smooth and well combined. Cover and refrigerate the batter for 15 minutes to rest.Note: After resting, the batter should be smooth and slightly thick. If it feels too stiff, mix in 1 to 2 tbsp – 15 to 30 ml of water until you reach a fluid, pourable consistency.

3. 3

   Heat a large non-stick frying pan over medium-low heat. Dip a paper towel in vegetable oil and lightly coat the bottom of the pan, then wipe away any excess. This helps the pancakes cook evenly and develop a golden brown surface.

4. 4

   Using a ladle, pour about 3 tbsp – 45 ml of batter from 8 cm – 3 inches above the pan to form round pancakes about 8 cm – 3 inches in diameter.

5. 5

   When small bubbles start to appear on the surface, flip the pancake and cook the other side. Cook the first side for about 1 minute and 15 to 30 seconds, and the second side for 20 to 30 seconds.

6. 6

   Transfer the cooked pancakes to a plate and cover them with a damp towel to prevent them from drying out.

7. 7

   There is no need to oil the pan again. Continue cooking the remaining batter until you have about 12 pancakes.

8. 8

   To assemble, spread Nutella in the centre of one pancake and top with another to form a sandwich. Add a little extra Nutella in the middle so the Dorayaki has a gently curved shape that’s slightly thicker in the centre.

9. 9

   Wrap each Dorayaki in cling film until ready to serve.