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Japanese dorayaki pancakes filled with sweet red bean paste, stacked beside matcha tea and azuki beans.

Japanese Dorayaki Pancakes

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Soft honeyed Japanese pancakes filled with sweet azuki red bean paste for a classic tea-time dessert.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 dorayaki
Course: Dessert
Cuisine: Japanese
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Pancakes
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 2 tbsp honey
  • 1 cup all-purpose flour sifted
  • 1/2 tsp baking soda
  • 2 tbsp water plus more if needed
Filling
  • 1 1/2 cups anko sweet red bean paste smooth or chunky

Equipment

  • Nonstick skillet
  • Mixing bowls
  • Whisk
  • Small scoop
  • Spatula

Method
 

Make the batter:
  1. Whisk the eggs, sugar, and honey until smooth and slightly pale.
  2. Sift in the flour and baking soda and fold until just combined. Stir in the water, cover, and rest for 15 minutes.
Cook the pancakes:
  1. Heat a nonstick skillet over medium-low heat and wipe it with a thin film of oil.
  2. Scoop small rounds of batter into the skillet. Cook until bubbles form and the surface loses its shine, then flip and cook the second side for about 30 seconds.
  3. Transfer to a plate and cover with a towel while repeating with the remaining batter.
Fill and serve:
  1. Spread red bean paste on the browned side of half the pancakes.
  2. Top with the remaining pancakes and press gently around the edges.
  3. Serve with tea.

Nutrition

Calories: 220kcalCarbohydrates: 43gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 55mgSodium: 130mgFiber: 3gSugar: 25g

Notes

  • Keep the heat moderate for evenly colored pancakes.
  • A little extra water can loosen batter that thickens during resting.
  • Use homemade or store-bought anko.