You may also like
Categories:
cherry bread flour sugar baking powder eggs pomegranate juice blossoms red food coloring Edamame Filling sugar cinnamon salt
Viewed: 38 - Published at: 2 years agoIngredients
- Cherry-Blossom Pancakes
- 250 grams bread flour, organic
- 160 grams sugar
- 2 teaspoons baking powder
- 4 eggs
- 3 tablespoons pomegranate juice (maybe grape?)
- 10 Cherry Blossoms, dried in sea salt
- optional: red food coloring (itty bitty 1 dye spoon)
- Edamame Filling
- 500 grams edamame, frozen OK; boiled and removed from outer husk
- 1 1/2 cups sugar
- 2 teaspoons cinnamon
- 1 pinch salt
Method
- 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.
