In a mixing bowl, whisk the egg yolks until broken. Whisk in milk. Followed by vanilla extract until well combined. Sift in all-purpose flour and baking powder and whisk well.
In another large mixing bowl, add egg whites. Whisk at a high speed with hand mixer. Gradually adding white sugar to the egg whites as you whisk.. Repeat process until there is no sugar left and stiff peaks have formed.
Gently whisk a dollop of your meringue into the egg yolk mixture to loosen it. Then whisk in the remainder of the meringue. Whisk mixture 5-6 times. Then softly fold with a spatula until combined. Do not over stimulate the batter.
Optional: You may transfer the batter into a piping bag to easily squeeze the batter into the pan for better control.
In a non-stick griddle set on low heat, lightly grease with oil. Once griddle is hot, add enough of the batter to create 3.5 inch wide pancake.
Spoon 1 teaspoon of water in empty surrounding spaces of griddle. Cover with a lid. Cook pancakes for 5-6 minutes on each side until golden brown.
Once your pancakes have cooked and deflated, allow them to cool. Then spread Nutella on one side of one pancake and sandwich with another pancake.
Press the edges together to seal the pancake.
Slice in half and enjoy!
To store: refrigerate in a sealed container. This should last for 4 days.
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Suggested Equipment & Products
Large Non-Stick Pan
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