Japanese Pancakes / Dorayaki Recipe / How To Make Dorayaki / by Michael Lim

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0:00 Japanese Pancakes
1:33 1st. Attempt ‘Practicing’
2:38 2nd. Attempt ‘Learning'
4:05 3rd. Attempt ‘Adjusting’
6:16 4th Attempt ‘Creating’

Japanese Pan Cakes (Recipe 1)
1 Egg (weighs 58-60g with shell)
30g Sugar
10g/ml Water
45g All Purpose Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt (optional)
Vanilla Powder

Japanese Pan Cakes (Recipe 2)
1 Egg (weighs 58-60g with shell)
30g Sugar
10g/ml Water
35g All Purpose Flour
15g Rice Flour
1/2 tsp. Baking Powder
1/4 tsp. Salt (optional)
Pandan Essence

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