Skyr & Jam Dorayaki

📝 Ingredients

• 3 eggs
• 40 g caster sugar
• 2 tbsp honey (about 40 g)
• 130 g plain flour
• 1 tsp baking powder (5 g)
• 3 tbsp water
• 1 tsp sunflower oil (for the pan)
• 240 g plain 0% skyr
• 100 g red berry jam

🍴 Utensils

• Mixing bowl
• Whisk
• Sieve
• Non-stick frying pan
• Ladle
• Spatula

📖 Steps

1. In a mixing bowl, whisk the eggs with the sugar and honey for 2 to 3 min, until the mixture turns pale and slightly frothy and the sugar no longer feels gritty under the whisk.
2. Mix the flour and baking powder, then sift them over the bowl. Whisk in gently without overworking, just until there are no lumps left. Cover and leave to rest for 15 min in the fridge: the pancakes will be fluffier.
3. After resting, add the water one spoonful at a time, stirring gently: the batter should fall from the ladle in a thick ribbon, like pancake batter. If it is still too thick to spread on its own, add 1 extra tbsp of water.
4. Heat the non-stick frying pan over a low heat, spread the oil over it with kitchen paper, then wipe off the excess: the pan should be barely greased to get the typical smooth brown surface. Pour in a small ladleful of batter (about 3 tbsp) in one go, forming a 10 cm disc.
5. Cook for about 2 min, until small bubbles appear on the surface and the edges set, then flip with the spatula and cook for 1 min on the other side. If the underside darkens before the bubbles appear, turn down the heat.
6. Place each pancake on a plate, brown side up, and cover with a clean tea towel to keep it soft. Repeat with the rest of the batter, without regreasing the pan, to make 8 small pancakes. Leave them to cool slightly for 10 min.
7. Assemble: spread a quarter of the skyr over the pale side of one pancake, leaving a 1 cm border, add a quarter of the jam in the centre, then top with a second pancake, brown side facing out. Gently press the edges to seal.
8. Serve straight away, or wrap each dorayaki in cling film and keep in the fridge until the next day: the film helps the pancake mould itself to the filling and keep its domed shape.