Dorayaki
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!
🧂 Ingredients
- 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.)
👨🍳 Instructions
- 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
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.