Dorayaki is a Japanese traditional snack of two pancake layers filled with a very sweet bean paste. To match the season, I aimed for a cherry blossom-color pancake cooked with actual blossoms. For the filling I wanted to preserve the bright green color of spring, so I choose an edamame filling. After making several times, I had to add food coloring because the juice alone didn't color the pancakes as I wished. —BoulderGalinTokyo
grams bread flour, organic
pomegranate juice (maybe grape?)
Cherry Blossoms, dried in sea salt
optional: red food coloring (itty bitty 1 dye spoon)
grams edamame, frozen OK; boiled and removed from outer husk
In This Recipe
Mix dry ingredients. Then add wet ingredients. Mix with a hand-held mixer. Cover with cling wrap and let set for about an hour at room temperature.
Make the Edamame Filling while waiting. Fill large saucepan with edamame, cover with water. Boil beans until soft (about 45 minutes). Drain. Remove inner bean skin (good job for the kids) by hand (see photo). Smash in food processor. Add sugar and return to heat and mix in salt and cinnamon. Keep stirring until smooth (like peanut butter).
Wipe a little oil in a skillet with a paper towel. Drop pancake batter in a low-heat frypan or warm hot plate. Try to keep the size the same, about 3 inches in diameter. Use 1/4 cup to measure the dough, drop in pan. I used an iron cornbread griddle. Cook until bubbles come to surface, place a cherry blossom on the batter, then turn over to cook. Cook 20 pancakes to make 10 dorayaki.
Spread filling on top of one pancake( should be pretty thick), top with another pancake with cherry blossom facing up. Let's dorayaki!
NOTE: Don't pick blossoms from public cherry trees.