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Dorayaki

Name: Dorayaki
Prep time: PT20 minutes
Cook time: PT20 minutes
Total time: PT40 minutes
Yield: 6
Cuisine: Japan
Ingredients: 150 g All-purpose flour (Sifted for a lighter texture.); 80 g Granulated sugar; 2 undefined Large eggs (Room temperature is best for emulsification.); 2 tbsp Honey (Adds moisture, color, and a subtle floral note.); 1/2 tsp Baking powder; 2 tbsp Water (To adjust batter consistency if needed.); 200 g Anko (sweet red bean paste) (Store-bought or homemade. Can be smooth (koshian) or chunky (tsubuan).); 1 tbsp Neutral cooking oil (For greasing the pan.)

Dorayaki are traditional Japanese sweet pancakes, typically filled with a sweet red bean paste (anko). This recipe yields fluffy, golden-brown pancakes that are perfect for a snack or dessert. Doraemon's favorite!

準備時間20 minutes

調理時間20 minutes

合計時間40 minutes

分量6

難易度Easy

2件の編集· Feb 8

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🧂 材料

150 g All-purpose flour(Sifted for a lighter texture.)
80 g Granulated sugar
2 Large eggs(Room temperature is best for emulsification.)
2 tbsp Honey(Adds moisture, color, and a subtle floral note.)
1/2 tsp Baking powder
2 tbsp Water(To adjust batter consistency if needed.)
200 g Anko (sweet red bean paste)(Store-bought or homemade. Can be smooth (koshian) or chunky (tsubuan).)
1 tbsp Neutral cooking oil(For greasing the pan.)

👨‍🍳 作り方

1
In a medium bowl, whisk together the eggs and granulated sugar until pale yellow and slightly thickened. This should take about 2-3 minutes. Stir in the honey until well combined.
⏱️ 5 minutes
2
Sift the flour and baking powder directly into the egg mixture. Gently fold them in using a spatula until just combined. Be careful not to overmix; a few small lumps are okay. The batter should be thick but pourable. If it seems too stiff, add 1-2 tablespoons of water until it reaches a pancake-like consistency.
⏱️ 5 minutes
3
Heat a lightly oiled non-stick skillet or griddle over medium-low heat. The ideal temperature is around 160°C (320°F). Pour about 1/4 cup (approx. 60ml) of batter onto the skillet to form a small pancake, about 8-10 cm (3-4 inches) in diameter. Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set. The underside should be a light golden brown.
⏱️ 10 minutes
4
Carefully flip the pancake using a spatula and cook the other side for another 1-2 minutes until golden brown. Transfer the cooked pancake to a wire rack to cool. Repeat with the remaining batter, adding a tiny bit more oil to the pan between pancakes if necessary. Aim for consistent size and color.
⏱️ 10 minutes
5
Once the pancakes have cooled slightly, take one pancake and spread a generous tablespoon of anko onto its flat side. Place another pancake on top, flat side down, to create a sandwich. Gently press to adhere.
⏱️ 5 minutes

調理履歴を記録する

💡 プロのコツ

✓The honey not only adds sweetness but also contributes to the characteristic golden-brown color of dorayaki.
✓For uniform pancakes, use a consistent amount of batter for each one, and ensure your heat is steady.
✓Dorayaki are best enjoyed fresh, within a day of making, for the softest texture.
✓Ensure your pan is not too hot, or the pancakes will brown too quickly on the outside before cooking through.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a layer of whipped cream or mascarpone cheese along with the anko for a richer dessert.
Incorporate chopped chestnuts into the anko filling for added texture and flavor.