Dorayaki are Japanese sweet pancakes sandwiched with a filling of smooth, sweet red bean paste (anko). The honey-scented, fluffy cakes are cooked until golden and are a beloved treat often associated with the character Doraemon. This recipe creates a simple, reliable batter that yields tender, evenly browned pancakes, and it works well with both homemade and store-bought anko.
Ingredients
- 2 large eggs (100 g)
- 1/3 cup (65 g) granulated sugar
- 1 tbsp (15 ml) honey
- 1 cup (120 g) all-purpose flour
- 1/2 tsp (2 g) baking soda
- 1/2 cup (120 ml) water
- 1 cup (240 g) sweet red bean paste (anko), store-bought or homemade
- 1 tsp (5 ml) neutral oil (for the pan, if needed)
Instructions
- In a medium bowl, whisk the eggs and sugar together until the sugar dissolves and the mixture is slightly pale. Whisk in the honey.
- In a separate small bowl, sift together the flour and baking soda. Add the dry ingredients to the egg mixture and whisk until just combined. The batter will be thick.
- Gradually add the water, whisking until the batter is smooth and has the consistency of heavy cream. Do not overmix; a few small lumps are fine. Let the batter rest for 10 minutes while you heat the pan.
- Heat a non-stick skillet or griddle over medium-low heat. If your pan is not very non-stick, lightly brush it with oil. The pan is ready when a drop of water sizzles gently.
- Pour about 2 tablespoons (30 ml) of batter onto the hot pan to form a 3-inch (7.5 cm) circle. Cook until the surface is covered with small bubbles and the edges look set, about 2 minutes.
- Flip the pancake and cook for another 1 minute, until the second side is golden brown. Transfer to a plate and repeat with the remaining batter, adjusting the heat as needed to prevent burning.
- Once all pancakes are cooked and cool enough to handle, spread about 1 1/2 tablespoons (20 g) of red bean paste onto the darker (bubbly) side of one pancake. Top with a second pancake, darker side down, to make a sandwich. Repeat with the remaining pancakes.
Tips
- Consistency matters: The batter should be pourable but not watery. If it is too thick, add water a teaspoon at a time; if too thin, add a little flour.
- Even browning: Use a non-stick pan and keep the heat medium-low. The first pancake often comes out lighter; that is normal.
- Substitute for anko: If you cannot find sweet red bean paste, use a thick jam or a chocolate-hazelnut spread. The texture will be different but the pancakes still taste great.
- Do not overmix: Overmixing develops gluten, which makes the pancakes tough. Mix until the flour is just moistened.
Serving Suggestions
Serve dorayaki warm or at room temperature as a snack with green tea or coffee. For a dessert, add a scoop of vanilla ice cream or a dollop of whipped cream on the side. They also make a delightful addition to a Japanese-inspired breakfast or brunch.
Variations
- Matcha Dorayaki: Replace 1 tablespoon (8 g) of the flour with matcha powder and sift together.
- Custard Filling: Instead of red bean paste, use a thick vanilla custard or pastry cream.
- Chocolate Dorayaki: Add 1 tablespoon (5 g) of cocoa powder to the dry ingredients and fill with chocolate ganache or a chocolate-hazelnut spread.
- Savory Version: Omit the sugar and honey, and use only 1/4 cup (60 ml) water. Fill with a seasoned mixture of ground meat and vegetables, cooked to a safe internal temperature of 160°F (71°C) (USDA FSIS safe minimum for ground meat).
Storage and Reheating
Store assembled dorayaki in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To freeze, wrap each dorayaki individually in plastic wrap and place in a freezer bag; they will keep for up to 1 month. Reheat frozen or refrigerated dorayaki in a toaster oven or microwave. For a toaster oven, warm at 350°F (175°C) for 3–4 minutes. In the microwave, heat for 20–30 seconds. Reheat leftovers to an internal temperature of 165°F (74°C) if they have been refrigerated.
Frequently Asked Questions
Can I use whole wheat flour? Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. The pancakes will be denser and slightly nuttier in flavor.
Why are my pancakes not fluffy? The most common reasons are overmixing the batter (which develops gluten) or not letting the batter rest. Resting allows the baking soda to start working and the flour to hydrate, resulting in a lighter texture.
Can I make the batter ahead of time? You can prepare the batter up to 1 hour ahead and keep it covered in the refrigerator. Let it come back to room temperature before cooking, as cold batter will cook unevenly.
What is anko and where can I find it? Anko is sweet red bean paste made from adzuki beans and sugar. It is available in Japanese grocery stores or online. You can also make it at home by simmering adzuki beans with sugar, but that takes extra time.
Can I use a regular pan instead of a non-stick one? Yes, but you will need to oil the pan lightly before each pancake. A non-stick pan makes it easier to flip without sticking.
How do I store leftover anko? Store anko in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months. Thaw in the refrigerator overnight before using.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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