Dorayaki are fashionable, it is classically made with Anko, but since I fail to make some on a regular basis, as an aperitive  canapé, or classic sandwichy shape as a starter.

as a savoury Doiyaki I  strengthen the taste with semi whole flour and a dash of rye flour also, the traditional honey is replaced by maple syrup.

for 4 (around  3 Dorayaki each)

Dorayaki dough

• 140g organic or otherwise unbleached flour 65
• 10g rye flour
• 70g sugar
• 2 tbsp maple syrup
• 1 tbsp walnut oil
• 3 g baking soda
• a little water to adjust thickness

Filling

• 160g black pudding

Sauce

• 1 red bell pepper
• 1/2 habanero pepper
• 3 tbsp white wine vinegar or rice vinegar

We’ll start with the dough that has to rest for 30 minute or longer.

After whisking  the eggs and sugar together add, the maple syrup, the oil, the baking powder and then the flours.

Finish with a little water, the dough should be about as thick as a pancake dough.

Rest in the fridge for 30 minutes.

Sauce preparation.

That steps involves skinning a pepper which is always a bit annoying, many techniques for that, some grill the in the oven, which I don’t recommend, as it tends to leave burnt black spots… I do it by dipping it boiling water for a few minutes, some have micro-wave oven techniques, anyway, get that pepper skinned, but don’t skin the Habanero.

Get half the habanero (no seeds) and the flesh of the bell pepper in a blender with the vinegar, and blend.

Once you have something smooth, two options, option A, you want a sauce as smooth as possible, and you’ll put it in a small pan and let it steam gently for a while, but you’ll los the slightly vegetable taste of the pepper that contrast well with the Dorayaki, or, option B, you like it raw and tasty, and you’ll leave it at that and serve it as-is.

In a medium heated frying pan lightly greased, pour your dough in small 6cm diameter  patches

The right time to flip is like for a pancake : bubble forming on the surface,

don’t speed up a dorayaki requires slower cooking than your average pancake.

Meanwhile nick the pudding to retrieve the flesh shape twelve little patties that will become your Dorayaki filling, grill the gently on another frying pan on the side.

place patties between two Dorayaki pancakes.

Serve warm with sauce on the side.