Ingredients (makes 30 balls):
- 2 eggs
- 1-1/3 cup milk
- 1-2/3 cup pancake mix
- Vegetable oil, as needed
- 1 Tbsp. raspberry jam
- 1 Tbsp. marmalade
- 1 Tbsp. mango jam
- 1 Tbsp. blueberry jam
- 1-1/2 Tbsp. matcha powder
- 1-1/2 tsp. sugar
- 1 Tbsp. Concord grape jam
- Liquid food color: red, blue, green, yellow
- 2-1/2 tsp. raspberry jam
- 2-1/2 tsp. marmalade
- 2-1/2 tsp. mango jam
- 2-1/2 tsp. blueberry jam
- 25 white chocolate chips
- 25 raisins
- 2 cups white chocolate chips
- 2 Tbsp. coconut oil
- Rainbow sprinkles, as needed
This recipe was developed for Gourmet Sizzler® Electric Griddle (EA-BDC10) with Takoyaki Plate (EA-YBC01). Adjustments may be necessary when using other models.
In a bowl, beat egg, add milk and mix well with a whisk.
Add pancake mix and mix to combine. Divide into 6 equal portions and transfer each into a small bowl. This recipe makes 6 different batters.
Add flavor and food color to each batter. For red cake, add 1 tablespoon of raspberry jam and 3 drops of red food color and mix.
For orange cake, add 1 tablespoon of marmalade, 2 drops of yellow and 1 drop of red food color and mix.
For yellow cake, add 1 tablespoon of mango jam and 3 drops of yellow food color and mix.
For green cake, mix 1-1/2 tablespoon of matcha powder and 1-1/2 teaspoon sugar and mix. Then add 3 drops of green food color and mix.
For blue cake, add 1 tablespoon of blueberry jam and 3 drops of blue food color and mix.
For purple cake, add 1 tablespoon of Concord grape jam, 2 drops of red and one drop of blue food color and mix.
Turn the Temperature Control Dial to 300ºF. When preheating completes in about 3 minutes, grease the Takoyaki Plate with vegetable oil.
Cook the cakes and add fillings. Pour the batter from step 2 about 70% full into each hole using a spoon. Place fillings at the center of each hole, and cover with a small amount of batter.
For red, orange, yellow and blue, place half teaspoon of matching jam.
For green, place 5 white chocolate chips.
For purple, place 5 raisins.
Tip: Try making in smaller batches first to prevent them from burning. We recommend practicing with one hole before making the rest.
When small bubbles appear in the batter and the edge begins to firm but the center is still runny, use a bamboo skewer to turn it about a quarter-turn, and pour batter to fill the gaps. After 10 seconds pour additional batter, turn another quarter. Once you have a ball shape, keep on turning to cook the entire surface evenly. Repeat until all balls are cooked through. Transfer to a plate.
Make the coating. In a small microwave-safe bowl, combine chocolate chips and coconut oil and microwave in 30-second intervals at 1200 watt, stirring in between, until completely melted.
Using a fork, dip each cake ball in the chocolate mixture, place on a parchment lined pan and sprinkle. Repeat and coat all cake balls.