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Honeymoon Pumpkin Dorayaki (aka Pancake Sandwiches)
Recipe by Joseph Grammer
Pump It Up
So in October, I went on my honeymoon to Japan. I thought I'd bring a little of that trip back with me by making dorayaki, which are kind of like pancake sandwiches. Usually the Japanese use red bean paste for the filling, but I went with pumpkin butter instead because pumpkins are cool ... and because it's hard to make red bean paste. (There's even a movie about how hard it is, called Sweet Bean.) Happy eating!

  1. Whisk flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl, then set aside.
  2. In another (large) bowl, whisk the milk, canned pumpkin, egg, vegetable oil, and vanilla.
  3. Pour the wet mixture into the bowl of dry ingredients, then whisk until evenly distributed.
  4. Heat your griddle with a little oil or butter and place a 2-tbsp-sized dollop of batter to cook. I usually flip it when it starts to smell like pancake, which is about a minute or two on low heat. (I have an electric stove.) You can also wait until bubbles start to open up around the edges and then harden.
  5. Put your first pancake on a plate to cool, then place a tsp-sized dollop of pumpkin butter on it. (I use the one from Trader Joe's.) You can leave it as a dollop or smear it around, whichever you prefer.
  6. Cook your second pancake and then place on top of the first one to make your sandwich. That's a (sort of) dorayaki! Now repeat that until your batter's gone.
  7. Let the pancake sandwich cool for a minute, then enjoy. You should have enough batter for about 7-8 pancake sandwiches (i.e., 14-16 pancakes).
  • Flour x 1 1/4 cup
  • Sugar x 2 tablespoon
  • Baking powder x 2 teaspoon
  • Cinnamon x 1 teaspoon
  • Nutmeg x 1/4 teaspoon
  • Salt x 1/4 teaspoon
  • Cloves (pinch) x 1
  • Milk x 1 cup
  • Canned pumpkin x 1/2 cup
  • Pumpkin butter (about 1 tsp per dorayaki) x 8 teaspoon
  • Vegetable/Canola oil x 2 tablespoon
  • Vanilla extract x 1 teaspoon
  • Egg x 1


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