Dorayaki
Japanese sweet pancakes filled with red bean paste, a classic and beloved treat.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 2 large eggs
- 100g granulated sugar
- 2 tbsp honey
- 160g all-purpose flour
- 1 tsp baking powder
- 60ml water
- 200g red bean paste (anko)
- 1 tbsp vegetable oil (for cooking)
Nutrition Facts
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Instructions
In a large bowl, whisk the eggs, sugar, and honey together until well combined.
Sift the flour and baking powder into the egg mixture. Gently fold until just combined.
Add water gradually to the batter, mixing until smooth. The batter should be thick but pourable. Let it rest for 15 minutes.
Heat a non-stick pan over medium-low heat. Lightly oil the pan and wipe off excess with a paper towel.
Pour a small amount of batter (about 2 tbsp) onto the pan to form a 3-inch circle. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes. Repeat for all pancakes.
Once cooled, spread red bean paste on one pancake and sandwich with another. Press lightly to seal.
Chef's Tips
- Batter Consistency: If the batter is too thick, add a little more water. It should be similar to pancake batter.
- Low Heat: Cook on low to medium heat to avoid burning and ensure even cooking.
- Uniform Size: Use a measuring spoon to pour the batter for evenly sized pancakes.
- Filling Variations: Try other fillings like chocolate, custard, or whipped cream for a twist.
- Storage: Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
