Japanese
Dorayaki
Soft, honey-scented Japanese pancakes are cooked until evenly golden and sandwiched with sweet tsubuan red bean paste. Serve them slightly warm or at room temperature with green tea.
Watch it madeFun Cooking with Yackikuka · 4:26
Ingredients
- Large eggs2
- Granulated sugar50g
- Honey1 tbsp
- Mirin1 tsp
- Cake flour80g
- Baking soda1/4 tsp
- Water1 tbsp, plus more as needed
- Neutral oil1 tsp, for the pan
- Tsubuan or koshian red bean paste160g
Method
- Whisk the eggs, sugar, honey, and mirin in a bowl until the sugar dissolves and the mixture looks slightly pale.
- Dissolve the baking soda in 1 tablespoon water, then whisk it into the egg mixture.
- Sift in the cake flour and gently whisk just until smooth, avoiding overmixing.
- Cover the bowl and rest the batter in the refrigerator for 15 minutes.
- Stir the rested batter; it should fall from the whisk in a thick ribbon, so add a few drops of water if it is too stiff.
- Heat a nonstick frying pan or griddle over low to medium-low heat and wipe it with a thin film of neutral oil, then wipe away any excess.
- Pour about 3 tablespoons batter into the pan to form a neat round pancake about 9 cm wide.
- Cook until bubbles appear across the surface and the edges look set, about 2 minutes, then flip and cook the second side for about 30 seconds.
- Transfer the pancake to a plate and cover with a clean towel to keep it moist while cooking the remaining batter, making 4 pancakes total.
- Place 40g red bean paste in the center of the browned side of one pancake and spread it slightly thicker in the middle.
- Top with another pancake, browned side facing the filling, and gently press the edges to seal.
- Repeat to make the second dorayaki, then wrap briefly in plastic wrap for a few minutes if you want a softer, more cohesive texture.
Common questions
Can I substitute honey or mirin in dorayaki batter if I don’t have them?
Yes. Replace honey with the same amount of sugar or maple syrup, and replace mirin with 1 teaspoon water plus a tiny pinch of sugar. The flavor will be less traditional, but the cakes will still brown well and stay tender.
How long should I rest the batter, and can I skip that step?
Rest the batter 15 minutes in the refrigerator if you can. This hydrates the flour and relaxes the batter so the pancakes cook smoother and more evenly. Skipping it can give a rougher texture and less uniform round pancakes.
What are the most common mistakes when cooking dorayaki pancakes?
The biggest mistakes are overmixing the batter, using heat that is too high, and flipping too early. Overmixing makes them tough, high heat browns them before they set, and early flipping can cause uneven surfaces and torn pancakes.
How should I store dorayaki, and how long do they keep?
Store filled dorayaki in an airtight container in the refrigerator for up to 3 days. The pancakes alone can be kept 1 day at room temperature or frozen for about 1 month. Bring chilled ones to room temperature before serving for best texture.
What is the best way to fill and serve dorayaki?
Spread 1 to 2 tablespoons of red bean paste on the flat side of one pancake, then sandwich with another, flat sides inward. Let them sit 10 to 15 minutes before serving so the filling settles and the cakes soften slightly.