Dorayaki

Name: Dorayaki
Prep time: 20 min
Cook time: 20 min
Yield: 4 to 5 servings
Cuisine: Japanese Menu
Ingredients: Eggs — 2; Granulated Sugar — 40 g; Honey — 20 g; Vanilla Extract — ½ tsp; Milk — 60 ml; All-Purpose Flour — 120 g; Baking Powder — 4 g; Red Bean Paste — To taste; Chocolate Spread — To taste

These soft, fluffy Japanese dorayaki pancakes feature a tender, honey-infused sponge sandwiching a generous, indulgent filling of smooth red bean paste or nutty chocolate spread. Ideally portioned and beautifully golden, these classic treats deliver a comforting, lightly sweet experience that perfectly balances the delicate, pillowy pancake texture with rich, creamy interiors, making them an essential, delightful snack for any time of day.

Cuisines

Cooking Instructions

Preparation: 20 minutes
Cooking: 20 minutes

Servings: 4 to 5

Notes:

For the perfect pancake texture, let the batter rest for 15 minutes after mixing; this allows the gluten to relax and the baking powder to activate, ensuring a consistently soft and fluffy sponge.

When cooking, use a low heat setting to ensure even browning and to achieve that signature uniform, golden-brown colour across the surface of the pancakes.

Oil the pan sparingly using a paper towel, then wipe it clean with a fresh cloth afterwards; this technique prevents any greasy residue on the pancakes while ensuring they do not stick.

You will know the pancakes are ready to flip when tiny bubbles appear on the surface; cook for a further 30 to 60 seconds on the second side to finish.

Keep your finished pancakes covered with a slightly damp towel while they cool to prevent them from drying out, ensuring they stay perfectly moist and ready for filling.

Prepare Batter
Whisk eggs with sugar, honey, and vanilla extract until well combined, then stir in the milk, and finally fold in the sifted flour mixed with baking powder until the batter is smooth.

Rest Batter
Cover the mixture and allow it to rest at room temperature for 15 minutes to improve the texture of the pancakes.

Cook Pancakes
Heat a non-stick pan over low heat, lightly grease, and pour approximately 2 tbsp of batter per pancake, cooking until bubbles appear on the surface.

Flip and Finish
Flip each pancake and cook for an additional 30 to 60 seconds until golden, repeating until all the batter is used.

Fill
Once cool, place a dollop of red bean paste or chocolate spread between two pancakes, pressing gently around the edges to seal the filling.