Dorayaki is a beloved Japanese confection made of two small, fluffy pancake-like cakes sandwiched around a sweet filling, traditionally red bean paste (anko). The cakes are subtly sweet, with a hint of honey, and the combination of the tender, slightly spongy texture with the creamy, earthy-sweet bean paste makes it an irresistible treat. This recipe gives you a foolproof batter that cooks up evenly and a simple method for making smooth red bean paste from scratch, though you can absolutely use store-bought anko for a quicker version.
Ingredients
- 2 large eggs
- 1/3 cup (65 g) granulated sugar
- 1 tbsp honey
- 1 cup (120 g) all-purpose flour
- 1 tsp baking soda
- 1/2 cup (120 ml) water
- 1 tsp neutral oil (for cooking)
- 1 cup (240 g) sweet red bean paste (anko), store-bought or homemade
Instructions
- In a medium bowl, whisk the eggs and sugar together until the sugar is mostly dissolved and the mixture is pale and slightly frothy. Add the honey and whisk to combine.
- Sift the flour and baking soda into the egg mixture. Add the water and whisk until the batter is smooth and free of lumps. The batter should be slightly thinner than pancake batter; if it seems too thick, add another tablespoon of water. Cover and let the batter rest for 10 minutes.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with a little oil on a paper towel. The pan is ready when a drop of water sizzles gently.
- Drop about 2 tablespoons of batter onto the hot pan for each pancake. 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 to 2 minutes, until the bottom is golden brown and the cake is cooked through. Transfer to a plate and repeat with the remaining batter, wiping the pan with a damp cloth and re-greasing lightly between batches to keep the pancakes evenly colored.
- Let the pancakes cool completely on a wire rack. This is important—warm pancakes will make the filling melt and slide.
- Once cool, take one pancake, place about 1 tablespoon of red bean paste in the center, and spread it slightly, leaving a small border. Top with another pancake and gently press the edges together to seal. Repeat with the remaining pancakes.
Tips
- Rest the batter: The 10-minute rest allows the flour to hydrate and the baking soda to activate, giving you softer, more evenly browned pancakes. Don’t skip it.
- Temperature control: Cook over medium-low heat. If the pan is too hot, the pancakes will brown too quickly and remain raw in the center. If they brown too fast, lower the heat and let the pan cool slightly between batches.
- Substitute for anko: If you can’t find red bean paste, you can use a smooth sweet potato paste, chestnut paste, or even a thick layer of chocolate-hazelnut spread. The texture will be different, but still delicious.
- Make it gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. The pancakes may be slightly more delicate, so handle them gently.
Serving Suggestions
Dorayaki are best enjoyed the same day they are made, at room temperature. They are a classic snack with green tea (matcha) or a simple cup of sencha. For a dessert twist, serve them slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. In Japan, they are also sometimes served as a breakfast treat with a glass of milk.
Variations
- Matcha Dorayaki: Add 1 teaspoon of matcha powder to the flour for a green tea-flavored cake.
- Chocolate Dorayaki: Replace 2 tablespoons of the flour with unsweetened cocoa powder and increase the sugar to 1/2 cup (100 g).
- Custard Filling: Instead of red bean paste, use a thick vanilla custard or pastry cream. This is a popular modern twist.
- Seasonal Fruit: Add a few slices of fresh strawberry or banana on top of the red bean paste before sandwiching.
Storage and Reheating
Assembled dorayaki can be stored in an airtight container in the refrigerator for up to 3 days. The pancakes may soften slightly from the moisture of the filling, which is normal. To reheat, wrap a dorayaki in a damp paper towel and microwave for 10–15 seconds, or place it in a toaster oven at 300°F (150°C) for 5 minutes. Unfilled pancakes can be stored in a sealed bag at room temperature for up to 2 days or frozen for up to 1 month; thaw at room temperature before filling.
Frequently Asked Questions
Can I use regular baking powder instead of baking soda? Yes, you can substitute 2 teaspoons of baking powder for the baking soda, but the texture will be slightly less tender and the color will be a bit more golden. The pancakes will still be delicious.
Why are my pancakes browning unevenly? This usually happens if the pan is too hot or if you’re using too much oil. Make sure to wipe the pan with a damp cloth between batches and re-grease very lightly. Also, keep the heat at medium-low for even cooking.
Can I make the batter ahead of time? You can prepare the batter up to 2 hours ahead and keep it covered in the refrigerator. Give it a gentle stir before using. The baking soda will lose some potency, so the pancakes may be slightly less fluffy.
What is red bean paste (anko)? Anko is a sweet paste made from azuki beans, sugar, and sometimes a pinch of salt. It comes in two main forms: chunky (tsubuan) and smooth (koshian). For dorayaki, either works; smooth anko is more traditional for a refined texture.
Can I use canned red bean paste? Yes, canned sweet red bean paste is widely available in Asian grocery stores or online. If it seems too watery, simmer it in a small saucepan over low heat for a few minutes to thicken it before using.
How do I know when the pancake is ready to flip? Wait until the surface is covered with bubbles and the edges look dry and set. If you flip too early, the batter will spread and create a misshapen pancake. If you wait too long, the bottom may burn.
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