It’s Passover so we are not eating foods made with wheat (except for matzoh). I don’t have much of a sweet tooth, but it’s a holiday so I usually make a batch of almond macaroons. This year I’ve been inspired to try something new from Z at AMBROSIA TEA PARTY. She posted a recipe for gluten free dorayaki as thanks for some technical blogging advice I gave her. Do check out her complete recipe! I had to use a filling which would be kosher for Passover.
Doriyaki are popular Japanese sweets, sort of pancake sandwiches with a sweet bean filling. Dora means “gong” and yaki refers to the pan-frying cooking method.
an adaptation for a Passover sweet
(see the AMBROSIA Blink above)
- 1 cup almonds (or almond flour)
- 1/2 tsp. baking soda
- 2 eggs
- 2 to 4 Tablespoons water
- 2 to 3 Tablespoons maple syrup (or honey)
- Oil to fry pancakes
Preparing the almonds: Blanch the almonds by putting them into a pot of boiling water. It takes only a few minutes to loosen the bitter skins. Drain and cool in cold water.
Now comes the fun part for those of you who enjoy popping the cells of bubble-wrap: pick up an almond, give it a pinch, and the nut will pop out, discard skin; repeat. I started counting the nuts, but like going under an anesthetic, I lost count.
You will finish with a pile of naked damp nuts. Spread them in a single layer on a cookie sheet and toast them in a low oven (325°F) for 10 minutes, longer if you want them golden: but remember that burnt almonds are not so tasty. In this recipe, they will be toasted as part of the process of cooking so I go for a very pale “snow-bird in Florida” look.
Of course, you could buy blanched almonds (the ones I find are usually slivered and in very small expensive packages).
Pop them into a food processor, and pulse to reduce them to a coarse cornmeal-like texture. I’ve never bought almond flour, but I’ve never gotten the almonds to a much finer texture without turning them to almond butter—which is good, but not for making macaroons or pancakes… Just on-off, on-off, scrape sides of the fp bowl, repeat.
Obviously one could buy almond flour, but I couldn’t find it in my regular grocery store. Perhaps I have mentioned how much I dislike shopping?
The Pancakes: Anyway, we can proceed with the recipe now:
Combine the almond flour, baking soda, and eggs in a bowl to make a paste-like mixture. Add the water, little at a time, until it reaches a batter consistency. Pour and mix in the maple syrup. (unbeknownst to me, J. had used up all our honey) Note, it’s been a while since I’ve made pancakes and my batter was a bit thick to make nice perfectly circular pancakes…
Warm your pan over medium heat. Put a Tablespoon or two of oil on a small plate. Use a scrunched paper towel to wipe a film of oil in the skillet. I have a small well seasoned cast-iron pan, so there is no need for much oil. Don’t know what you’d do with another sort of non-stick pan?
Pour a small amount of the batter into the pan to form 3 to 4-inch pancakes—try to make them all the same size (or at least so you have pairs the same size). Cook until the edges of the pancake start becomes firm-up and the surface has some bubbles. The pancakes cook quickly—when they are ready to flip, they will turn easily. Cook the second side for a few minutes more until set. Pancakes may puff up a bit. Repeat until all the batter has been used. Makes 10 pancakes.
To Assemble: Instead of the traditional sweetened adzuki bean paste (koshi-an) (soaking beans is not kosher for Passover) I filled my doriyaki with Egyptian haroset, (recipe here). This year I used golden raisins, so the mixture was a lighter color than last year.
Spread an even layer of your filling over one pancake, and cover with a similar pancake to make a sweet sandwich.
Other possible fillings: marron glacée (mashed), sweetened mashed yam, mashed banana, your favorite jam mixed with yogurt, …
Or the traditional Japanese sweetened red or white bean fillings.
These sound similar, though very much less healthy and more of a fairground snack.
6 thoughts on “pesach”
I would have never thought of this! This would certainly be better than sponge cake! My friends always joke that I should have a Japanese themed Seder….maybe I will and these would definitely be dessert!
I never would have thought of this either, but it makes perfect sense: this year, we even ate all our harroset! The Egyptian recipe uses dates which have a texture similar to the adzuki bean filling.
I found an article in NYT from a few years ago that some rabbis now say that using beans during Passover is fine. I’m not sure about the position on soy sauce though. I could dig out that article about beans. And if you find information about soysauce, please let me know.
I’ve been wondering how you are. Maybe my link to your site is wrong?
Life has thrown a few curves which curtailed some of my usual energy / time, or something.
best to you
Your dorayaki looks wonderful! What a great idea for the filling! I read your other post about the haroset, it was very interesting – particularly its history and background (you may know that I have a thing for food history). Thanks for the info about soaking beans during Passover – I didn’t realize that it wasn’t kosher until your post (or at least apparently so, reading your comment above). Thank you for telling people about my blog and linking it, too! :)
Here is the link to the NYT story about beans during Passover.
Please tell me if it works? I think it is good.
Oh, and yes, I do remember that you have an interest in food history. The Claudia Roden book is a good read as well as a cookbook. She has lots of information about the history of Jewish cuisine all over the world.
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