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For me, it has to be these Doriyakis as there is no better way to celebrate the start of the Olympic Games.
You may or may not have heard of Doraemon, a famous, Japanese Manga cat who shaped a whole generation and adored these Doriyakis cookies, otherwise known as “Fudgy Pudgy Pies” Doriyakis are actually one of the most popular and consumed sweets in Japanese cuisine which is why today we would like to highlight this delicious treat today in order to honor the start of the Tokyo 2021 Olympic Games.
Traditionally this sweet is a mixture of cake and sponge cake, something very similar to American pancakes. It consists of two very fluffy round pancakes filled with anko. Anko is a candied red bean paste also called adzuki that the Japanese also use to make other recipes such as Mochi or Daifuku.
This dessert hits you in all the right places. Like most Japanese desserts they are not as sweet as their western counterparts, making these Doriyakis a light and fluffy dessert, with no trace of sugar or sweeteners. My kids love them and I often prepare these as a go-to snack.
In this recipe I’ve replaced the traditional red bean paste with some Cocoa and Hazelnut Cream. Truth be told, I’m such a Cocoa fan that I can’t help but use it whenever possible. I recommend not skimping, pour a good spoonful of cocoa cream between the two pancakes and enjoy.
Cream cheese is also a delicious filling for your Doriyakis, so I’ve made another batch with this filling. In reality you can use a lot of ingredients to make the filling: jam, whipped cream, Almond Butter, Peanut Butter, Granola Butter, Cashew… It is always fun to get creative in the kitchen 🙂
Did you know that Dorayakis initially only had one layer and that it wasn’t until 1914 that the famous Usagiya pastry shop in Tokyo introduced the second layer, giving it the characteristic of a sandwich or that flying saucer shape that Doraemon the cosmic cat loved so much?
Mix the eggs, honey and butter together in a bowl until everything is blended well.
Add the sifted oatmeal, Almond flour and dry yeast (or baking powder) and stir until it is smooth and free of any lumps.
Let the dough sit in the refrigerator for 15 minutes. Then add the water and mix again.
Grab a spatula, add a little butter to your non-stick frying pan and slowly pour in the mixture to make your “pancake”.
Lastly, spread the Cocoa and Hazelnut Cream or cream cheese between the two pancakes making a kind of sandwich.