Dorayaki is a beloved Japanese treat consisting of two soft, honey-infused pancakes filled with a sweet, velvety red bean paste called anko. This classic snack has been cherished across generations, offering a delightful blend of flavors and textures.

Perfect for any occasion, Dorayaki captures the heart of traditional Japanese confectionery with its fluffy, golden pancakes and sweet filling. The gentle sweetness of the honey complements the rich anko, making it irresistible to anyone who takes a bite.

Whether enjoyed as an afternoon snack or a special dessert, Dorayaki brings a taste of Japan to your home. It’s easy to prepare and offers a unique, flavorful experience that both children and adults will adore.

Dorayaki (Japanese Red Bean Pancake) Ingredients

• Eggs: The foundation of the batter, creating a light, fluffy texture that holds the pancakes together while allowing them to absorb the subtle sweetness of honey.
• Sugar: Sweetens the batter, balancing the savory depth of the red bean paste and enhancing the delicate honey flavor.
• Honey: Adds a natural sweetness and moistness to the pancakes, contributing to their signature soft, tender crumb.
• Flour: The essential structure of the pancakes, providing a neutral base that allows the other ingredients to shine while maintaining a delicate, pillowy texture.
• Baking Powder: Ensures the pancakes rise to a perfect fluff, giving them the right airy texture and a light, golden-brown finish.
• Red Bean Paste (Anko): The star filling of Dorayaki, offering a smooth, subtly sweet contrast to the fluffy pancakes, creating the perfect harmony of flavors in every bite.

Dorayaki (Japanese Red Bean Pancake)

Recipe Tips

1. Rest the Batter for Optimal Texture
   Allowing the batter to rest in the refrigerator for at least 15 minutes helps it relax, creating a smoother and more consistent texture. This step ensures that the pancakes turn out light and fluffy, with a soft, melt-in-your-mouth quality that is essential for a great Dorayaki experience.
2. Control the Pancake Size for Even Cooking
   When cooking your Dorayaki pancakes, ensure you use a ladle or small measuring cup to pour consistent portions of batter into the pan. This helps you create pancakes of the same size, which not only looks better but also ensures even cooking and the perfect sandwich structure.
3. Pan Temperature is Key
   Take your time to heat the nonstick pan slowly over the lowest setting before increasing it to medium-low. This gradual heating prevents hot spots, ensuring the pancakes cook evenly and reach the perfect golden-brown color. Don’t skip this step for the best results.

What to Serve with Dorayaki

1. Green Tea
   Pair your Dorayaki with a warm cup of traditional Japanese green tea, such as matcha or sencha. The slightly bitter and earthy notes of the tea perfectly complement the sweetness of the red bean paste, balancing the rich flavors for a well-rounded experience. This pairing adds an authentic Japanese touch to your dessert.
2. Seasonal Fruit
   Fresh seasonal fruit, such as strawberries or peaches, makes a refreshing and vibrant contrast to the sweet, dense texture of the Dorayaki. The natural acidity and juiciness of the fruit help cleanse the palate between bites, enhancing the overall dessert experience.
3. Vanilla Ice Cream
   For a more indulgent twist, serve your Dorayaki alongside a scoop of smooth vanilla ice cream. The cold, creamy ice cream contrasts beautifully with the warm, fluffy pancakes, creating a delightful mix of temperatures and textures that’s sure to please dessert lovers.

FAQ

1. Can I make the red bean paste (anko) at home?
   Yes, you can make homemade anko using azuki beans, sugar, and a little salt. There are various recipes available online to guide you through the process, allowing you to customize the sweetness of the paste to your liking.
2. Can I freeze Dorayaki?
   Absolutely! Dorayaki can be stored in the freezer for up to a month. To preserve their freshness, wrap them tightly in plastic wrap before placing them in a freezer bag. When ready to enjoy, simply thaw them at room temperature for a few hours.
3. What type of flour should I use for Dorayaki?
   Use all-purpose flour (plain flour) for the best texture. It provides the right balance of lightness and structure for the pancakes, ensuring they hold the sweet red bean filling without being too dense.
4. Can I make Dorayaki ahead of time?
   Yes, you can prepare the pancakes in advance and store them in an airtight container for a couple of days. If you’re assembling them ahead of time, wrap them individually in plastic wrap to prevent them from drying out and ensure they stay fresh.

Dorayaki (Japanese Red Bean Pancake)

Perfect for any occasion, Dorayaki captures the heart of traditional Japanese confectionery with its fluffy, golden pancakes and sweet filling. The gentle sweetness of the honey complements the rich anko, making it irresistible to anyone who takes a bite.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Pancakes

Cuisine American, Japanese

Servings 6 People

Ingredients

  

• 4 large eggs approximately 50g each without shell
• 140 g sugar about ⅔ cup + ½ Tbsp
• 2 tablespoons honey
• 1⅓ cups all-purpose flour plain flour
• 1 teaspoon baking powder
• 1 –2 tablespoons water adjust to desired batter consistency
• Neutral oil for greasing the pan
• 1.1 lbs sweet red bean paste anko (can use homemade anko)

Instructions

 

• Preparation of the Batter
• Begin by gathering all your ingredients and, if using cup measurements, follow the “fluff and sprinkle” method for the flour to ensure accuracy. It is recommended to weigh the ingredients with a kitchen scale for precise measurements, especially when converting to metric.
• In a large mixing bowl, combine the eggs, sugar, and honey. Whisk the mixture thoroughly until it becomes light and fluffy.
• Sift the all-purpose flour and baking powder into the bowl with the egg mixture, and stir until well incorporated. Allow the batter to rest in the refrigerator for approximately 15 minutes. This resting period allows the batter to relax, which will result in a smoother texture.
• After resting, check the batter consistency. It should resemble pancake batter. Gradually mix in 1 tablespoon of water, and add more as needed to achieve the right thickness. Adjustments in water may vary depending on the size of the eggs and the accuracy of flour measurement.
• Cooking the Pancakes
• Preheat a large nonstick skillet over the lowest heat setting for five minutes. It is important to allow the pan to heat evenly. Once it is properly heated, raise the temperature to medium-low.
• Use a paper towel to lightly oil the pan with neutral oil, then wipe away any excess oil with a second paper towel. This ensures that the pancakes will cook to a uniform golden-brown color.
• Using a ladle or small measuring cup, pour about 3 tablespoons of the batter into the pan to form 3-inch diameter pancakes. Cook one pancake at a time.
• Once you see the surface of the pancake bubbling, flip it over and cook for an additional 20–30 seconds on the other side. Each side should cook until golden brown. The entire process should take about 1 minute 15 seconds to 1 minute 30 seconds per side.
• Once cooked, transfer the pancake to a plate and cover it with a damp towel to keep it moist. Grease the pan again between batches as needed. Continue cooking until you have prepared about 12 pancakes.
• Assembling the Dorayaki
• To assemble the Dorayaki, place a generous amount of red bean paste (anko) between two pancakes, creating a sandwich. Ensure the center is slightly thicker than the edges, allowing the sandwich to naturally curve.
• Wrap the completed Dorayaki in plastic wrap to maintain freshness until ready to serve.
• Storing the Dorayaki
• If you have leftover Dorayaki, store them in a cool place by wrapping them in plastic. They will stay fresh for up to two days. Alternatively, you may freeze them by placing them in a freezer bag, where they will last for up to one month.

Keyword Dorayaki (Japanese Red Bean Pancake)