Japanese Dorayaki Pancakes with Red Bean
Dorayaki is a classic Japanese sweet made from two small, tender pancakes wrapped around anko, a sweet red bean paste. The pancakes are softer and more elastic than breakfast pancakes, with honey in the batter for a mild floral sweetness and a smooth browned surface.
The batter comes together quickly with eggs, sugar, honey, flour, and a little water, but a short rest makes a noticeable difference. Resting hydrates the flour and lets the baking powder work evenly, so the pancakes cook into neat rounds that bend around the filling without cracking.
A lightly oiled nonstick pan and moderate heat are the keys to the even color associated with dorayaki. Wipe the pan almost dry before each batch; too much oil creates patchy spots instead of a uniform golden finish.
Use smooth koshian or chunkier tsubuan red bean paste depending on the texture you like. Once filled, the sandwiches benefit from a brief wrap or rest so the pancakes soften around the anko and the edges hold together.
Nutrition (per serving)
Directions
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1
Whisk the eggs, sugar, honey, and vanilla in a medium bowl for 1 to 2 minutes, until the mixture looks smooth and slightly lighter.
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2
Sift in the flour, baking powder, and salt, then fold with a spatula until no dry streaks remain.
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3
Stir in 2 tablespoons of the water to make a thick but pourable batter, cover the bowl, and let it rest for 15 minutes.
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4
Check the batter after resting; if it falls from a spoon in a heavy ribbon rather than spreading slowly, stir in the remaining 1 tablespoon water.
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5
Heat a nonstick skillet or griddle over medium-low heat, brush with a thin film of oil, and wipe the surface almost dry with a paper towel.
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6
Pour 2 tablespoon portions of batter into the pan, letting each one spread into a 3-inch round, and cook until the edges look set and bubbles appear on top, about 2 minutes.
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7
Flip once and cook the second side for 45 to 60 seconds, just until set, then transfer the pancakes to a rack or plate and cover lightly with a towel.
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8
Repeat with the remaining batter, wiping the pan lightly with oil between batches and adjusting the heat to keep the pancakes evenly golden.
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9
Spread about 2 tablespoons red bean paste on the underside of half the pancakes, keeping the filling slightly thicker in the center.
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10
Top with the remaining pancakes, press the edges gently to close each sandwich, and rest for 10 minutes before serving.
Ingredients
- Large eggs:2
- Granulated sugar:1/2 cup
- Honey:2 tbsp
- Vanilla extract:1/2 tsp
- All-purpose flour:1 cup
- Baking powder:1 tsp
- Fine salt:1/8 tsp
- Water:3 tbsp
- Neutral oil for the pan:as needed
- Sweet red bean paste:1 cup
Tips & Notes
- For the smoothest color, oil the pan and then wipe it almost clean before adding batter.
- If the batter spreads too much, rest it for 5 more minutes before cooking the next batch.
- Wrap finished dorayaki individually for 20 to 30 minutes if you want an especially soft, cohesive texture.
