Dorayaki
Dorayaki pairs soft, sweet pancakes with a smooth anko (red bean paste) filling, making it a nostalgic treat that is quick to prepare and perfect for any occasion.
Ingredients
For the Batter
- 2 pieces eggs, room temperature
- 70 g sugar, white granulated
- 1.5 tbsp honey Can substitute with maple syrup or corn syrup
- 1/8 tsp salt Fine sea salt preferred
- 120 g cake flour Substitute with all-purpose if unavailable
- 1/2 tsp baking soda
- 1/2 tsp cooking oil Neutral oil like vegetable, canola or rice bran
- 3 tbsp water, room temperature
- 300 g red bean paste, anko
For Cooking
- 1/2 tsp cooking oil For frying; apply a light coat on the pan
Instructions
Prepare the Batter
- Whisk the eggs, sugar, honey, and salt in a medium bowl until slightly pale and sugar begins to dissolve (about 1–2 minutes).
- Sift cake flour and baking soda over the egg mixture and fold gently until no dry streaks remain, avoiding overmixing.
- Stir in the cooking oil and water until the batter is thick but pourable. Adjust with additional water if too thick.
- Let the batter rest for 10-15 minutes at room temperature.
Cook the Pancakes
- Heat a nonstick skillet over low-medium heat, lightly oiling the pan.
- Use a small ladle to pour batter rounds about 7-8 cm (3 inches) in diameter, leaving space between them.
- Cook until small bubbles form on the surface and edges are set (about 1–2 minutes).
- Flip and cook the other side for 20–40 seconds until golden brown. Remove to a rack to cool slightly.
- Once cool enough to handle, spread red bean paste on one pancake, top with another and press gently to form a sandwich.
Notes
Serve warm or at room temperature with green tea. Store assembled dorayaki in an airtight container for up to 24 hours, refrigerate for up to 3 days, or freeze individually for up to 1 month.