Dorayaki
Dorayaki
Ingredients
For the Pancake Batter
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 1 cup all-purpose flour, sifted
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 1 teaspoon vegetable oil, plus more for greasing
For the Filling
- 1 cup anko, (sweet red bean paste)
Instructions
- 1
In a large bowl, whisk together the eggs, granulated sugar, and honey until well combined and slightly frothy.
⏱️ 3 min
- 2
In a separate small bowl, dissolve the baking soda in the water. Add this mixture to the egg mixture and whisk until fully incorporated.
⏱️ 2 min
- 3
Gradually add the sifted all-purpose flour to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few small lumps are acceptable.
⏱️ 3 min
- 4
Stir in the 1 teaspoon of vegetable oil. Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 10 minutes (or up to 30 minutes). This resting period helps the gluten relax and makes for a smoother pancake.
⏱️ 10 min
- 5
Heat a non-stick frying pan or griddle over medium-low heat. Lightly grease the pan with a tiny amount of vegetable oil, wiping off any excess with a paper towel. The pan should be just barely oiled.
⏱️ 2 min
- 6
Pour about 1/4 cup of batter onto the hot pan to form a round pancake. Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set.
⏱️ 3 min
- 7
Carefully flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
⏱️ 10 min
- 8
Once all pancakes are cooked, let them cool completely on a wire rack. To assemble the dorayaki, take one pancake and spread about 2 tablespoons of anko (sweet red bean paste) on the flat, less browned side. Top with another pancake, pressing gently to form a sandwich.
⏱️ 5 min
- 9
Serve immediately or wrap individually in plastic wrap to keep them fresh. Dorayaki are best enjoyed the same day they are made.
Kitchen Tools
Nutrition Facts (per serving)
Dorayaki
For the Pancake Batter
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 1 cup all-purpose flour, sifted
- 1/2 teaspoon baking soda
- 1 tablespoon water
- 1 teaspoon vegetable oil, plus more for greasing
For the Filling
- 1 cup anko, (sweet red bean paste)
Instructions
- 1
In a large bowl, whisk together the eggs, granulated sugar, and honey until well combined and slightly frothy.
⏱️ 3 min - 2
In a separate small bowl, dissolve the baking soda in the water. Add this mixture to the egg mixture and whisk until fully incorporated.
⏱️ 2 min - 3
Gradually add the sifted all-purpose flour to the wet ingredients, mixing gently until just combined. Be careful not to overmix; a few small lumps are acceptable.
⏱️ 3 min - 4
Stir in the 1 teaspoon of vegetable oil. Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 10 minutes (or up to 30 minutes). This resting period helps the gluten relax and makes for a smoother pancake.
⏱️ 10 min - 5
Heat a non-stick frying pan or griddle over medium-low heat. Lightly grease the pan with a tiny amount of vegetable oil, wiping off any excess with a paper towel. The pan should be just barely oiled.
⏱️ 2 min - 6
Pour about 1/4 cup of batter onto the hot pan to form a round pancake. Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set.
⏱️ 3 min - 7
Carefully flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
⏱️ 10 min - 8
Once all pancakes are cooked, let them cool completely on a wire rack. To assemble the dorayaki, take one pancake and spread about 2 tablespoons of anko (sweet red bean paste) on the flat, less browned side. Top with another pancake, pressing gently to form a sandwich.
⏱️ 5 min - 9
Serve immediately or wrap individually in plastic wrap to keep them fresh. Dorayaki are best enjoyed the same day they are made.