Dorayaki are Japanese sweets made of two small, fluffy pancake-like cakes sandwiched around a filling of sweet red bean paste (anko). The batter is simple, using eggs, flour, sugar, and honey, and the cakes are cooked on a griddle until golden brown. This recipe yields tender, moist pancakes with a rich, nutty red bean filling that balances the sweetness perfectly.
Ingredients
- 2 large eggs (100 g)
- 1/3 cup (65 g) granulated sugar
- 1 tablespoon (15 ml) honey
- 1 cup (120 g) all-purpose flour
- 1 teaspoon (5 g) baking powder
- 1/4 cup (60 ml) water
- 1 teaspoon (5 ml) vegetable oil (for the pan)
- 1 cup (300 g) sweet red bean paste (anko), store-bought or homemade
Instructions
- In a medium bowl, whisk the eggs and sugar together until the sugar dissolves and the mixture becomes pale and slightly frothy, about 2 minutes.
- Add the honey and water, and whisk until combined.
- Sift the flour and baking powder into the wet ingredients. Whisk until the batter is smooth and free of lumps. Let the batter rest for 10 minutes at room temperature; this allows the flour to hydrate and the baking powder to activate, resulting in fluffier pancakes.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly brush the surface with a thin layer of vegetable oil.
- Pour about 2 tablespoons (30 ml) of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes.
- Flip the pancake and cook the other side for 1–2 minutes, until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter, brushing the pan with oil as needed. You should get 12 small pancakes.
- Let the pancakes cool to room temperature.
- Take one pancake, place about 2 tablespoons (30 g) of red bean paste in the center, and spread it slightly, leaving a small border. Top with a second pancake and press gently to form a sandwich. Repeat with the remaining pancakes.
Tips
- Batter consistency: The batter should be thin enough to spread slightly on its own but thick enough to hold a round shape. If it seems too thick, add a teaspoon of water at a time until it flows.
- Pan temperature: Medium-low heat is key. 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.
- Uniform size: Use a small ladle or a cookie scoop to ensure all pancakes are the same size, making it easier to pair them into sandwiches.
- Red bean paste: If your anko is too thick, loosen it with a teaspoon of water. If it’s too sweet, mix in a pinch of salt to balance.
Serving Suggestions
Dorayaki are best enjoyed the same day, but they are also delightful slightly warm. Serve them as a snack with green tea (matcha) or a light Japanese sencha. For dessert, you can dust them with powdered sugar or serve with a scoop of vanilla ice cream. They also pair well with fresh fruit like strawberries or sliced peaches.
Variations
- Matcha dorayaki: Add 1 teaspoon of matcha powder to the flour for a green tea-flavored pancake.
- Custard filling: Replace the red bean paste with a smooth vanilla custard or pastry cream.
- Chocolate dorayaki: Swap 2 tablespoons of flour for unsweetened cocoa powder, and fill with chocolate-hazelnut spread.
- Savory version: Omit the honey and sugar, add a pinch of salt, and fill with seasoned ground meat or vegetables for a savory snack.
Storage and Reheating
Assembled dorayaki can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, wrap each dorayaki individually in plastic wrap and place in a freezer-safe bag; they will keep for up to 1 month. Thaw in the refrigerator overnight before serving. To reheat, microwave a dorayaki for 15–20 seconds until warm, or toast in a dry skillet over low heat for 1–2 minutes per side. The pancakes will soften slightly upon storage, which is normal.
Frequently Asked Questions
Can I use self-rising flour? Yes, you can substitute self-rising flour for the all-purpose flour and omit the baking powder. The texture will be slightly different but still good.
What is anko and where can I find it? Anko is sweet red bean paste made from azuki beans and sugar. It is available at Japanese grocery stores or online. You can also make it at home by simmering azuki beans with sugar until thick.
Why are my pancakes not fluffy? The batter may have been overmixed, which develops gluten and makes pancakes dense. Also, ensure the pan is not too hot, and let the batter rest for at least 10 minutes to allow the baking powder to work.
Can I make dorayaki without honey? Yes, you can replace honey with maple syrup or agave nectar, or simply use an equal amount of sugar. The flavor will change slightly.
How do I prevent the filling from oozing out? Leave a small border when spreading the paste, and press the pancakes together gently. If the paste is too runny, thicken it by cooking it briefly over low heat to evaporate excess moisture.
Are dorayaki gluten-free? Not as written, but you can use a gluten-free all-purpose flour blend in place of the regular flour. The texture may be a bit more delicate.
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