Dorayaki
Japanese honey pancakes filled with sweet red bean paste.
Preparation: 15 min · Cooking: 18 min · Total: 35 min · 8 servings
Ingredients
- 140 g all-purpose flour
- 1 tsp baking powder
- 2 pc eggs
- 70 g sugar
- 1 tbsp honey
- 2 tbsp water
- 240 g sweet red bean paste
Instructions
Make batter
Whisk 2 eggs, 70 g sugar, 1 tbsp honey, and 2 tbsp water in a mixing bowl. Sift in 140 g flour and 1 tsp baking powder; stir just until smooth with no dry flour. Do not taste the raw batter.
Smooth batter with no dry flour pockets.
Cook pancakes
Heat a dry nonstick skillet over medium-low heat. Divide the batter into 16 small equal pancakes; cook about 4 at a time if they fit without touching. Cook each 2–3 minutes until bubbles appear and edges set, then flip and cook 1–2 minutes until both sides are evenly golden and the centres have no wet batter. Allow about 18 minutes for the batches, longer if the pan fits fewer pancakes.
Both sides are golden and the centres have no wet batter; if measured, the egg batter reaches at least 71°C.
Cook pancakes: 1080 seconds
Fill sandwiches
Let the 16 pancakes cool slightly. Spread about 30 g of the 240 g sweet red bean paste on each of 8 pancakes, then top with the other 8 to make 8 sandwiches. Serve promptly; refrigerate leftovers at 4°C or colder within 2 hours.
Eight filled sandwiches with fully cooked, soft pancakes.
Tips
- Flour contains wheat gluten and the batter contains eggs; check the prepared anko label for other allergens.
- Use a dry nonstick skillet over medium-low heat for smooth golden surfaces.
Common mistakes
- A pan that is too hot creates patchy browning and leaves wet batter in the middle.
- Overfilling makes the pancakes slide apart; use about 30 g paste per sandwich.
Substitutions
- Smooth or chunky prepared anko both work; use the same 240 g and check its allergen label.
Storage
Wrap and refrigerate at 4°C or colder within 2 hours for up to 2 days.
Reheating
No reheating is needed; serve chilled or let a portion stand briefly before eating. Keep total room-temperature time under 2 hours.
About this recipe
Dorayaki is a Japanese sweet made by sandwiching anko, a sweet azuki-bean paste, between two soft pancakes.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.