If you have been to Japan or a Japanese grocery store, you probably came across a very popular sweet: dorayaki どら焼き. This traditional Japanese sweet consists of two stacked fluffy and soft pancakes and in between a spoonful of sweet red beans paste. It’s a very nourishing treat that many loves. There’s also some variations, add a steamed chestnut in the fall, a ball of soft mochi, a macha filling and whatever can come to mind to make a sweet.

I like dorayaki, but I found them a little too nourishing. The other day though, I was thinking about a quick fix for lunch and got inspired by dorayaki. Except that instead of the red bean paste I prepared a savory and fresh mix of ricotta and cucumber. It worked sublimely, so I am please to share my original recipe with you. It’s so super simple to make I hope you’ll enjoy it!

Savory summer dorayaki (2 pieces)

• 1 egg
• 150g of flour
• 1tsp of baking powder
• 1 pinch of salt
• Milk or water
• 1/2 Japanese cucumber
• 100g of fresh ricotta
• Herbs you like: I used fresh basil I grow at home
• Salt and pepper

In a bowl, mix the flour, egg, baking powder and pinch of salt. Add milk or water little by little until obtaining a neither thick nor liquid dough.

Cook 10cm diameter pancakes in a non sticky pan or a greased pan. It’s ok to have one side slightly under cooked. You should make 4 pancakes.

In the meantime, wash and slice finely the cucumber, mix with the ricotta, salt pepper and herbs chopped.

Take two pancakes, on the less cooked side of one set a large spoonful of the ricotta mix. Top with the other pancake. And your all set!