Mini dorayaki are bite-sized Japanese pancakes sandwiched with sweet red bean paste (anko). These fluffy, honey-scented pancakes are cooked on a griddle until golden, then filled with a smooth, earthy-sweet filling. They’re a beloved treat from Japanese convenience stores and confectionery shops, and making them at home gives you a warm, freshly-made version that’s far better than packaged ones.
Ingredients
- 2 large eggs
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon honey
- 1/2 cup (120 ml) milk
- 1 cup (125 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon neutral oil (such as vegetable or canola), plus more for the pan
- 1 cup (240 g) sweet red bean paste (anko), store-bought or homemade
Instructions
- In a medium bowl, whisk the eggs, sugar, and honey until the sugar dissolves and the mixture is pale and slightly frothy. Whisk in the milk and oil until combined.
- In a separate bowl, sift together the flour, baking powder, and baking soda. Add the dry ingredients to the wet mixture and whisk just until smooth—do not overmix. The batter should be thin enough to spread slightly but still hold a round shape when poured. If it seems too thick, add 1–2 teaspoons of milk.
- Cover the batter and let it rest for 10 minutes. This allows the flour to hydrate and the baking soda to activate, making the pancakes tender.
- Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with a thin layer of oil. Drop the batter by the tablespoonful (about 1 tablespoon per pancake) to make 2-inch circles. Cook until bubbles form on the surface and the edges look set, about 1–2 minutes.
- Flip and cook the other side until golden brown and cooked through, about 1 minute more. Transfer to a plate and repeat with the remaining batter, adjusting the heat as needed to prevent burning.
- Let the pancakes cool slightly until they are comfortable to handle. Spread about 1 tablespoon of red bean paste on 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 let them cool completely and store as directed below.
Tips
- Substitutions: If you don’t have honey, use maple syrup or sugar syrup. For a dairy-free version, use almond or oat milk instead of cow’s milk. You can also substitute the red bean paste with chocolate-hazelnut spread, whipped cream, or sliced fruit.
- Consistent size: Use a small cookie scoop or measuring spoon to ensure all pancakes are the same size, which makes assembling the sandwiches easier.
- Common mistake: Overmixing the batter can make the pancakes tough. Mix until no dry streaks remain, and don’t worry about small lumps.
- Heat control: If the pancakes brown too quickly, lower the heat. The inside should be cooked through without burning the outside.
Serving Suggestions
Serve mini dorayaki as a snack with green tea or matcha latte. They also make a delightful dessert platter alongside fresh fruit, mochi, or a scoop of vanilla ice cream. For a breakfast twist, fill them with yogurt and berries.
Variations
- Matcha dorayaki: Add 1 teaspoon matcha powder to the flour for a subtly bitter, earthy flavor.
- Chocolate dorayaki: Replace 2 tablespoons of flour with unsweetened cocoa powder and fill with chocolate ganache.
- Savory version: Omit the honey and sugar, add a pinch of salt, and fill with cream cheese and smoked salmon for a unique appetizer.
- Gluten-free: Use a 1:1 gluten-free flour blend; the texture will be slightly more delicate.
Storage and Reheating
Store assembled dorayaki in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each sandwich individually in plastic wrap and place in a freezer bag for up to 1 month. Thaw in the refrigerator overnight. To reheat, microwave on high for 10–15 seconds for a soft texture, or toast in a dry skillet over medium heat for 1–2 minutes per side for a slightly crisp exterior.
Frequently Asked Questions
Can I use regular pancake mix? Yes, you can substitute 1 cup of pancake mix for the flour, baking powder, and baking soda. Omit the sugar if the mix is already sweetened, and reduce the milk to about 1/3 cup.
What is anko and where can I find it? Anko is sweet red bean paste made from azuki beans and sugar. It is available in Japanese grocery stores or online. If you cannot find it, you can make it by simmering cooked red beans with sugar, or use a ready-made sweet red bean paste from a can.
Why are my dorayaki not fluffy? Overmixing the batter or cooking at too high a heat can make them dense. Also, the batter needs to rest for at least 10 minutes to allow the leavening to work. Make sure your baking powder is fresh.
Can I make the batter ahead of time? Yes, you can prepare the batter and refrigerate it for up to 24 hours. Let it come to room temperature and stir gently before cooking. The pancakes may be slightly less fluffy, but they will still taste good.
How do I keep the pancakes from sticking? Use a good nonstick pan and lightly grease it with oil. Wipe off excess oil with a paper towel between batches to maintain an even surface.
Can I use a different filling? Absolutely. While red bean paste is traditional, you can use sweetened whipped cream, custard, fruit jam, or even Nutella. Just keep the filling thick enough so it doesn’t ooze out.
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