We’ve been on something of a Japanese food kick of late, and this has extended into breakfast.
Yesterday, we had an instant suimono (clear soup) made from magically expanding dried fu, a puff of wheat gluten. This is from a fancy gift set that Hiromi received as a farewell present on her way here.
This morning, I made two pancakes, which I turned into dorayaki by adding anko (sweet red bean paste) and returning the first pancake to the pan before the second one was completely cooked, creating a “sandwich”.
When made on a suitable pan, or with 3–4” pancake rings, the portion size is just about right for one serving, but these were made with an 8” omelet pan and needed to be cut into wedges.
Usually dorayaki are made with lots of honey and more eggs than normal pancakes, and tend to be almost too sweet to enjoy without the aid of some accompanying tea to provide some slightly bitter notes. I made mine with some honey, but a lot less sweet than normal dorayaki, making them suitable for breakfast instead of an afternoon tea snack.