Dorayaki are classic Japanese pancakes made from a sweet, honey-kissed batter and filled with a smooth, earthy red bean paste called anko. These two tender, golden pancakes sandwich a generous layer of sweet filling, creating a beloved treat that is often enjoyed with green tea. This recipe delivers perfectly fluffy, evenly browned pancakes and a rich, homemade anko that comes together surprisingly easily.
Ingredients
- 4 large eggs (about 200 g / 7 oz)
- 1/2 cup (100 g) granulated sugar
- 2 tablespoons (30 ml) honey
- 1 cup (120 g) all-purpose flour
- 1 teaspoon (5 g) baking soda
- 1/4 cup (60 ml) water
- 1 teaspoon (5 ml) vegetable oil (for the pan)
- 1 1/2 cups (340 g) sweet red bean paste (anko), store-bought or homemade
Instructions
- Make the batter: In a large bowl, whisk the eggs and sugar together until the sugar is fully dissolved and the mixture is slightly pale. Whisk in the honey and water until well combined.
- Add the dry ingredients: Sift the flour and baking soda over the egg mixture. Whisk gently until the batter is smooth and free of lumps. Cover the bowl and let the batter rest for 15 minutes at room temperature. This relaxes the gluten and gives you more tender pancakes.
- Heat the pan: Place a non-stick skillet or griddle over medium-low heat. Lightly grease with a thin layer of vegetable oil using a paper towel. The pan is ready when a drop of water sizzles gently.
- Cook the pancakes: Pour about 2 tablespoons (30 ml) of batter onto the hot pan to form a 3-inch (7.5 cm) circle. Cook until the surface is covered with small bubbles and the edges look set, about 2 minutes. Flip and cook the other side for 1 to 2 minutes, until golden brown. Transfer to a plate and repeat with the remaining batter. You should get about 12 pancakes. Wipe the pan clean and re-oil between batches if needed.
- Assemble the dorayaki: Take one pancake and spread about 1 tablespoon (15 g) of anko evenly over the top, leaving a small border. Top with another pancake, pressing gently to sandwich. Repeat with the remaining pancakes and anko.
- Serve: Dorayaki are best enjoyed the same day, slightly warm or at room temperature.
Tips
- Batter consistency: The batter should be thick but pourable, like heavy cream. If it seems too thick, add a teaspoon of water at a time. If too thin, add a tablespoon of flour.
- Even browning: Use a non-stick pan and keep the heat medium-low. Too high heat will burn the outside before the inside cooks. Wipe the pan with a damp cloth between batches to keep the pancakes uniform.
- Substitute for anko: If you can’t find sweet red bean paste, use a smooth chestnut paste or a thick jam. For a less sweet filling, mix the anko with a little whipped cream or cream cheese.
- Make ahead: The pancake batter can be made a day ahead and kept covered in the refrigerator. Let it come to room temperature before cooking.
Serving Suggestions
Serve dorayaki as a snack with a cup of hot green tea or matcha. They also make a delightful dessert after a Japanese-inspired meal. For a modern twist, add a scoop of vanilla ice cream between the pancakes or drizzle with a little chocolate sauce.
Variations
- Matcha dorayaki: Add 1 tablespoon (5 g) of matcha powder to the flour for a green tea-flavored pancake.
- Chocolate dorayaki: Replace 2 tablespoons (15 g) of flour with unsweetened cocoa powder and fill with chocolate-hazelnut spread.
- Fresh fruit: Instead of anko, fill with sliced strawberries and lightly sweetened whipped cream.
- Savory version: Omit the sugar and honey, and fill with a savory mixture of cooked ground meat and vegetables for a lunch-style pancake.
Storage and Reheating
Store assembled dorayaki in an airtight container in the refrigerator for up to 3 days. They will soften as they sit, which is fine. To reheat, wrap in a damp paper towel and microwave for 15–20 seconds, or warm in a toaster oven at 300°F (150°C) for 5 minutes. Unfilled pancakes can be frozen for up to 1 month; thaw at room temperature and fill fresh.
Frequently Asked Questions
Can I use regular baking powder instead of baking soda?
Yes, but the texture will be slightly less tender. Use 2 teaspoons of baking powder and omit the water if the batter seems too thin.
Why are my pancakes not browning evenly?
This usually happens if the pan is too hot or too cold. Adjust the heat to medium-low and make sure the pan is evenly heated before pouring the batter.
Can I make the anko from scratch?
Absolutely. Soak 1 cup (200 g) of dried red beans overnight, then simmer with 1/2 cup (100 g) sugar and a pinch of salt until soft and thick. Mash or blend for a smooth paste.
Do I need to refrigerate the filled dorayaki?
Yes, because the anko is moist and can spoil at room temperature. Refrigerate any leftovers within 2 hours.
Can I use whole wheat flour?
Whole wheat flour will make the pancakes denser and nuttier in flavor. Use 1 cup (120 g) whole wheat flour and add an extra tablespoon of water to the batter.
Why did my batter become runny after resting?
This can happen if the baking soda reacts too quickly. Rest the batter for only 10–15 minutes, and make sure the baking soda is fresh.
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