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.