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dorayaki cut in half close up

"Dorayaki" Japanese Red Bean Pancake (どら焼き)


  • Author: Yuto Omura
  • Total Time: 50 minutes
  • Yield: 6 Dorayaki 1x

Description

How to make Japanese Red Bean Pancake "Dorayaki". (makes 6-8)


Ingredients

Scale
  • 2 Eggs
  • 80g Sugar
  • 1 tbsp Honey
  • 50ml Water (3 tbsp 1 tsp)
  • 120g Weak flour
  • ½ tsp Baking soda
  • Oil for frying (vegetable or canola, a flavourless oil is best)
  • 300g Red bean paste (about 2 tbsp per pancake)

Instructions

Batter

  1. In a bowl, add 2 eggs, 80 sugar, and 1 tbsp honey.
    Making dorayaki: adding eggs, sugar and honey to a bowl
  2. Whisk until the eggs are a little fluffy.
    Making dorayaki: eggs, sugar and honey whisked until fluffy
  3. Sift 120g of flour and ½ tsp of baking soda into the egg mixture and whisk.
    Making dorayaki: sifting flour into the mixture and adding baking soda
  4. Add 50ml Water (3 tbsp and 1 tsp) and mix again.
    Making dorayaki: adding water to the pancake mixture
  5. Transfer the mixture into a jug or bottle and store in the refrigerator for 30 minutes.
    Making dorayaki: transferring the mixture to a jug and refrigerating

Frying

  1. Start heating the pan on the lowest heat for about 10 minutes before you want to make the dorayaki. This will make the heat even on the pan.
    Making dorayaki: heating the pan
  2. Add a tiny bit of oil to the pan and then using a paper towel, spread it all over the pan and remove any excess. This will give the dorayaki a clean smooth surface without any spots.
    Making dorayaki: wiping excess oil with a paper towel
  3. Take the jug from the refrigerator and pour the batter in. When pouring, pour the batter in one spot and allow it to spread out, the size should be about 8cm (about 3 inches) in diameter.
    Making dorayaki: pouring the batter into the pan
  4. Cook however many will fit but make sure there's space in between them, you don't want them to stick together. I recommend about 3 at a time, so it will be about 4 batches. (add oil and remove excess with a paper towel when necessary).
  5. Cook for about 1 1/2 to 2 minutes or until you see bubbles forming on the top.
    Making dorayaki: bubbles forming on the top of the pancake
  6. Using a spatula, carefully flip each pancake. (If you're not confident in your flipping skills, try using two spatulas, one on each side so that they keep their shape!)
    Making dorayaki: flipping the pancake
  7. Once flipped, cook on the other side for about 1 minute and remove from the pan.
    Making dorayaki: cooking the other side for 1 minute
  8. Repeat until you have 12 pancakes.
    Making dorayaki: cooked pancakes on a white plate

Assembly

  1. Add 2 tbsp of red bean paste to 6 of the pancakes. Try and spread it so that it's thicker in the middle, this will help make the dorayaki's shape.
    Making dorayaki: spreading red bean paste onto one pancake
  2. Place a plain pancake on top of each one that has red bean paste. Lightly press around the edges to close the dorayaki.
    Making dorayaki: pressing a second pancake on top of the red bean paste
  3. Enjoy straight away or wrap in cling film and store in the refrigerator. Best eaten within 2 days.
    Making dorayaki: wrapping the dorayaki in cling film for later
  4. Enjoy!
    dorayaki cut in half close up

Notes

This recipe works well with either tsubuan (chunky red bean paste) or koshian (smooth red bean paste). Make it according to your preference!

Dorayaki is also delicious with other fillings such as custard, cream, chestnuts etc.

If you like more filling of course you can add more.

  • Prep Time: 35 mins
  • Cook Time: 15 mins
  • Category: Sweets
  • Method: Frying
  • Cuisine: Japanese

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