Dorayaki is a beloved Japanese confection made of two small, fluffy pancake-like cakes sandwiching a sweet filling, most traditionally smooth red bean paste (anko). The name is said to come from the word “dora,” meaning gong, because the round cakes resemble the shape of a gong. This recipe produces tender, honey-scented pancakes with a satisfyingly sweet and earthy center, and it works beautifully at home because the batter is simple and the cooking method is forgiving.
Ingredients
- 1 cup (120 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 large eggs
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon honey
- 1/2 cup (120 ml) milk
- 1 teaspoon neutral oil (such as canola or vegetable), plus more for the pan
- 1 cup (240 g) sweet red bean paste (anko), or your preferred filling
Instructions
- In a medium bowl, whisk together the flour, baking powder, and baking soda.
- In a large bowl, beat the eggs and sugar together until pale and slightly thickened, about 2 minutes. Add the honey, milk, and oil, and whisk until combined.
- Add the dry ingredients to the wet mixture and stir just until no dry streaks remain. The batter will be thin and smooth; let it rest for 5 minutes.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the pan with a thin layer of oil (use a paper towel to wipe off excess).
- Pour about 2 tablespoons (30 ml) of batter per pancake onto the hot pan, forming circles about 3 inches (7.5 cm) across. Cook until bubbles appear on the surface and the edges look set, about 2 minutes.
- Flip the pancake and cook for another 1 to 2 minutes, until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter, wiping the pan with oil between batches as needed.
- Let the pancakes cool completely to room temperature.
- Spread about 1 tablespoon (15 g) of red bean paste onto the flat side of one pancake, then top with another pancake, flat side down, to form a sandwich. Repeat with the remaining pancakes.
- Serve immediately, or wrap each dorayaki in plastic wrap and let sit for 30 minutes to allow the cakes to soften slightly (optional but traditional).
Tips
- Substitutions: If you don’t have red bean paste, use sweetened chestnut paste, chocolate-hazelnut spread, or even whipped cream with fresh berries. The pancakes themselves are versatile.
- Batter consistency: The batter should be pourable but not too watery. If it seems too thick, add a tablespoon of milk; if too thin, add a tablespoon of flour.
- Even browning: Keep the heat medium-low to avoid burning the outside before the inside cooks. The first pancake often tests the pan’s heat, so adjust accordingly.
- Common mistake: Don’t overmix the batter—overmixing develops gluten and makes the pancakes tough. A few lumps are fine.
Serving Suggestions
Dorayaki is traditionally enjoyed as a snack with green tea (matcha) or a cup of hot sencha. For a dessert, serve it with a scoop of vanilla ice cream or a drizzle of honey. You can also cut them into wedges and serve as part of a Japanese-inspired tea party.
Variations
- Matcha Dorayaki: Add 1 teaspoon of matcha powder to the dry ingredients for a green tea-flavored cake.
- Chocolate Dorayaki: Replace 2 tablespoons of flour with unsweetened cocoa powder and use chocolate spread as the filling.
- Savory Version: Omit the sugar and honey, add a pinch of salt, and fill with seasoned ground meat or vegetables for a savory twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour; the texture will be slightly more delicate.
Storage and Reheating
Store assembled dorayaki in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 3 days. For longer storage, wrap individually and freeze for up to 1 month. To reheat, microwave a single dorayaki for 10–15 seconds to soften, or warm in a toaster oven at 300°F (150°C) for 3–4 minutes. The pancakes can also be reheated on a dry skillet over low heat for 1 minute per side.
Frequently Asked Questions
Can I use regular pancake mix? Yes, but reduce the sugar and honey, as pancake mix already contains sugar. The texture will be slightly different—more fluffy than dense—but still tasty.
Why are my dorayaki pancakes not browning evenly? This usually happens if the pan is too hot or too cold. Use medium-low heat and wipe the pan with oil between batches to ensure even cooking.
Can I make the batter ahead of time? Yes, you can refrigerate the batter for up to 24 hours. Let it come to room temperature before cooking, and give it a gentle stir. The leavening may lose some strength, so add 1/4 teaspoon baking powder before cooking if needed.
What is the best way to spread red bean paste? Use a small offset spatula or the back of a spoon. If the paste is too stiff, warm it slightly in the microwave for 10 seconds to make it spreadable.
Can I use a different sweetener? Yes, you can substitute maple syrup or agave for honey, but reduce the milk slightly to compensate for the added liquid. The flavor will change subtly.
How do I keep dorayaki soft? Wrapping them in plastic wrap while slightly warm (but not hot) helps trap moisture and soften the cakes. Store in an airtight container.
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