Anthurium Dorayaki x Silver Blush Recipe

Anthurium Dorayaki x Silver Blush is a whimsical, plant-inspired dessert that combines the soft, fluffy texture of Japanese dorayaki pancakes with the delicate, slightly sweet flavor of a blush-toned anthurium-infused cream. This recipe is a playful yet sophisticated treat, perfect for tea parties or a unique weekend baking project. The subtle floral notes of the anthurium are balanced by a creamy, lightly sweetened filling, all wrapped in golden, tender pancakes.

Ingredients

2 cups (250 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, at room temperature
1 1/2 cups (360 ml) buttermilk, at room temperature
2 tablespoons (30 g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
1/2 teaspoon anthurium extract (see note)
1 cup (240 ml) heavy cream, cold
2 tablespoons (30 g) powdered sugar
1/2 teaspoon anthurium extract (for cream)
1 drop pink food coloring (optional)
1/2 cup (120 g) anthurium jam or preserves (optional, for filling)

Instructions

Make the anthurium cream: In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, and 1/2 teaspoon anthurium extract. Beat with an electric mixer on medium-high speed until stiff peaks form, about 2-3 minutes. If using, add the pink food coloring and gently fold to create a blush tint. Cover and refrigerate while you make the pancakes.
Prepare the pancake batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, buttermilk, melted butter, vanilla extract, and 1/2 teaspoon anthurium extract until well combined.
Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined. The batter should be slightly lumpy; do not overmix. Let the batter rest for 10 minutes at room temperature. This allows the gluten to relax and results in fluffier pancakes.
Cook the dorayaki pancakes: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with butter or cooking spray. Pour about 1/4 cup (60 ml) of batter onto the hot surface to form a 3-inch (7.5 cm) circle. Cook until bubbles form on the surface and the edges look set, about 2 minutes. Flip and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter, adjusting the heat as needed to prevent burning. Transfer the cooked pancakes to a wire rack to cool completely.
Assemble the dorayaki: Once the pancakes are cool, spread a generous spoonful of the anthurium cream onto the flat side of one pancake. If using, add a small dollop of anthurium jam on top of the cream. Top with another pancake, flat side down, to form a sandwich. Repeat with the remaining pancakes.
Serve: Serve immediately, or chill for 30 minutes to allow the filling to set slightly. Dust with powdered sugar if desired.

Tips

Anthurium extract substitute: Anthurium extract is not widely available. You can substitute with 1 teaspoon of rose water or orange blossom water, or use 1/2 teaspoon of almond extract. The flavor will change accordingly, but will still be delightful.
Consistency of batter: The batter should be pourable but not too thin. If it seems too thick, add a tablespoon of buttermilk at a time. If too thin, add a tablespoon of flour.
Even cooking: To ensure even browning, wipe the skillet with a paper towel between batches to remove any excess butter or residue.
Make ahead: The pancakes can be made a day ahead and stored in an airtight container. Assemble with the cream just before serving to prevent sogginess.

Serving Suggestions

Serve the dorayaki as a delicate dessert at a garden party, or as a special afternoon tea treat. They pair beautifully with a cup of jasmine tea or a light, floral white tea. For a more indulgent presentation, drizzle with a little honey or serve alongside fresh berries.

Variations

Chocolate Anthurium: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder for a chocolate version.
Citrus Blush: Add 1 teaspoon of finely grated lemon zest to the cream for a bright, citrusy contrast to the floral notes.
Vegan Option: Use a plant-based buttermilk (milk mixed with 1 tablespoon lemon juice) and a vegan butter substitute. Replace the heavy cream with chilled coconut cream (the solid part of a can of full-fat coconut milk) and whip with the powdered sugar.

Storage and Reheating

Store assembled dorayaki in an airtight container in the refrigerator for up to 2 days. The pancakes alone can be stored at room temperature for up to 2 days or frozen for up to 1 month. To reheat, wrap pancakes in a damp paper towel and microwave for 10-15 seconds, or warm in a toaster oven. Do not reheat the assembled dorayaki, as the cream will melt.

Frequently Asked Questions

What is anthurium extract and where can I find it? Anthurium extract is a flavored syrup or essence made from the flowers of the anthurium plant, which has a subtle, sweet, and slightly fruity flavor. It is not common in grocery stores; look for it online or in specialty baking shops. If unavailable, use rose water or almond extract as a substitute.

Can I use fresh anthurium flowers in the recipe? No, do not use fresh anthurium flowers directly in the recipe. They are not edible and can be toxic if ingested. The extract or food-grade flavoring is the only safe way to incorporate the flavor.

Why are my dorayaki pancakes not fluffy? Overmixing the batter develops gluten, which makes the pancakes tough and dense. Mix just until the flour is incorporated, and let the batter rest for 10 minutes. Also, ensure your baking powder and baking soda are fresh.

Can I make the cream without anthurium extract? Absolutely. You can simply omit the extract and use vanilla extract instead. The cream will still be delicious and the dish will be a classic dorayaki with a blush-colored cream.

How do I get the perfect golden-brown color? Cook the pancakes over medium-low heat and avoid flipping too early. Wait until the surface is covered with bubbles and the edges look set. This ensures the bottom is golden and the pancake is cooked through.

Is this dessert suitable for children? Yes, as long as you use food-grade anthurium extract and not the plant itself. The alcohol in the extract (if any) evaporates during cooking, but you can also use an alcohol-free version if preferred.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).