Dorayaki are classic Japanese sweets made of two small, pancake-like castella cakes sandwiched around a filling of sweet red bean paste. This large-size version makes one impressive, shareable dessert that cooks evenly and stays wonderfully soft. The batter uses honey and a touch of baking soda to create that signature fluffy, slightly chewy texture, and the filling is easy to make from scratch or with store-bought anko.
Ingredients
- 4 large eggs (about 200 g / 7 oz total)
- 2/3 cup (130 g) granulated sugar
- 2 tablespoons (30 ml) honey
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 2 tablespoons (30 ml) water
- 1/2 cup (120 ml) water, for thinning batter
- 1 1/2 cups (340 g) sweet red bean paste (anko), at room temperature
- 1 tablespoon (15 ml) vegetable oil, for the pan
Instructions
- In a large mixing bowl, whisk the eggs and sugar together until the sugar dissolves and the mixture is slightly pale, about 2 minutes. Add the honey and whisk until combined.
- In a separate bowl, sift together the flour and baking soda. Add the dry ingredients to the egg mixture and stir until just combined—do not overmix.
- Dissolve the baking soda in 2 tablespoons (30 ml) of water, then stir that into the batter along with the 1/2 cup (120 ml) of water. The batter should be smooth and pourable, similar to thin pancake batter. If it looks too thick, add a little more water, 1 tablespoon at a time.
- Cover the batter and let it rest for 10 minutes at room temperature. This allows the flour to hydrate and the baking soda to start working, which gives a lighter texture.
- Heat a large nonstick skillet or griddle over medium-low heat (about 300°F / 150°C). Lightly brush the surface with vegetable oil.
- Pour the batter into the center of the pan to form a large circle about 8 inches (20 cm) in diameter. Cook until bubbles appear on the surface and the edges look set, about 3–4 minutes.
- Flip the pancake carefully with a wide spatula and cook the other side for another 2–3 minutes, until golden brown and cooked through. Transfer to a wire rack to cool completely. Repeat with the remaining batter to make a second large pancake.
- Once the pancakes are cool, spread the sweet red bean paste evenly over one pancake, leaving a small border around the edge. Place the second pancake on top, gently pressing to adhere.
- Slice into wedges and serve. The dorayaki is best enjoyed the same day.
Tips
- Use a thermometer for even heat: If your pan is too hot, the outside will brown before the inside cooks. Keep the heat at medium-low and adjust as needed.
- Don’t overmix: Overmixing develops gluten, making the pancakes tough. Stir until the flour is just incorporated—a few lumps are fine.
- Substitute anko: If you can’t find sweet red bean paste, you can use smooth peanut butter, chocolate-hazelnut spread, or even a thick fruit jam. The texture will be different but still delicious.
- Make it ahead: You can make the pancakes a day ahead and store them in an airtight container at room temperature. Fill them just before serving to keep the pancakes from getting soggy.
Serving Suggestions
Serve the large dorayaki as a centerpiece dessert for a tea party or afternoon snack. Cut it into wedges and pair with a cup of green tea or a light matcha latte. You can also dust the top with powdered sugar or add a dollop of whipped cream for extra indulgence.
Variations
- Matcha Dorayaki: Add 1 tablespoon (5 g) of matcha powder to the flour for a green tea flavor.
- Chocolate Dorayaki: Replace 2 tablespoons (15 g) of flour with unsweetened cocoa powder and add an extra tablespoon of sugar.
- Savory Version: Skip the sugar and honey, and fill with a mixture of cooked ground meat and vegetables for a savory twist.
- Fruit Filling: Use fresh sliced strawberries or banana with a little whipped cream instead of red bean paste.
Storage and Reheating
Store assembled dorayaki in an airtight container in the refrigerator for up to 2 days. The pancakes will soften slightly from the filling. To reheat, place the dorayaki in a toaster oven or microwave for 15–20 seconds until just warm—be careful not to overheat, as it can become tough. If you have leftover pancakes without filling, store them in a sealed bag at room temperature for up to 2 days or freeze for up to 1 month.
Frequently Asked Questions
Why is my dorayaki batter too thick?
The batter should be quite thin, similar to crêpe batter. If it’s too thick, add a little more water, 1 tablespoon at a time, until it flows easily off a spoon. Resting the batter also helps it relax.
Can I use whole wheat flour instead of all-purpose?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour, but the texture will be denser and slightly nuttier. For a closer match, use a light whole wheat pastry flour.
How do I keep the pancakes from sticking?
Use a good nonstick pan and lightly grease it with oil before each pancake. Also, make sure the pan is not too hot—medium-low heat works best. If the pan is too hot, the outside will stick and burn before the inside is cooked.
Can I make this without a nonstick pan?
Yes, but you’ll need to grease the pan more generously and be careful when flipping. A well-seasoned cast iron skillet or a regular pan with a little butter or oil will work.
What if I don’t have honey?
You can substitute maple syrup or golden syrup in the same amount. The flavor will change slightly, but the texture will remain similar.
Is it okay to eat leftover dorayaki cold?
Yes, cold dorayaki is still tasty, especially the next day. The texture becomes a bit more dense, but the flavor remains good. If you prefer it soft, reheat briefly in the microwave.
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