AI-generated image
Dorayaki
どら焼き: two fluffy honey pancakes sandwiched with sweet red bean paste
Dorayaki (どら焼き) are two small, golden honey pancakes pressed around a thick layer of sweet red bean paste (anko). They were first sold in their modern form by a Tokyo sweet shop in the early 1900s, and are now in every Japanese bakery and convenience store. The pancakes are soft, moist and slightly springy, with a deep brown, even surface. A good afternoon treat with green tea, and children love them. Chef's tip: wipe the pan almost dry of oil and keep the heat low. That's how Japanese sweet shops get the smooth, evenly brown 'gong' surface (dora means gong); too much oil gives a blotchy, spotted pancake.
- Total time
- 40 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the pancakes
For the filling
Method
0/6 doneStep 1: Whisk 2 eggs, 2 ½ oz caster sugar and 1 tbsp honey for 3–4 minutes, until pale, thick and frothy. This air is what makes the pancakes fluffy.
Step 2: Sift in 4 oz plain flour and 1 tsp baking powder and fold gently until smooth. Cover and rest for 15 minutes, then stir in 2 tbsp water and 1 tsp soy sauce or mirin. The batter should flow slowly off a spoon, a little thicker than pancake batter. Add a teaspoon more water if needed.
15 minStep 3: Heat a large non-stick frying pan over a medium-low heat. Wipe it with kitchen paper dipped in 1 tsp vegetable oil so only a thin film remains; too much oil makes the surface patchy.
Step 4: Pour 1½ tablespoons of batter from a height into the middle of the pan, so it spreads into a neat round about 9 cm wide. Cook for about 2 minutes, until bubbles appear on the surface and the base is evenly golden brown.
2 minStep 5: Flip and cook for 30 seconds more. Lift onto a plate and cover with a damp tea towel so they stay soft. Repeat with the rest of the batter to make 12 pancakes, wiping the pan between batches.
12 minStep 6: Spread a heaped tablespoon of 10 ½ oz sweetened red bean paste (anko) on the pale side of one pancake, piling it slightly higher in the middle. Top with a second pancake and press the edges together gently. Wrap each in cling film for 15 minutes so they hold their shape. They keep for 2 days.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 7 g
- Carbs
- 60 g
- Fat
- 3 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dorayaki take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Custard sauce
Proper pouring custard made the easy way with custard powder. It's thick, smooth and lightly sweet, just right with apple pie, crumbles, fruit salad and trifle. Serve it warm, or chill it for trifles.
Chocolate sauce
A thick, glossy chocolate sauce made from store-cupboard cocoa and milk, ready in under 10 minutes. Pour it hot over vanilla ice cream, or let it cool and spread it on cakes and puddings.