Japanese Dorayaki Pancakes
Soft honeyed Japanese pancakes filled with sweet azuki red bean paste for a classic tea-time dessert.
Equipment
- Nonstick skillet
- Mixing bowls
- Whisk
- Small scoop
- Spatula
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
Instructions
Make the batter:
- Whisk the eggs, sugar, and honey until smooth and slightly pale.
- 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:
- Heat a nonstick skillet over medium-low heat and wipe it with a thin film of oil.
- 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.
- Transfer to a plate and cover with a towel while repeating with the remaining batter.
Fill and serve:
- Spread red bean paste on the browned side of half the pancakes.
- Top with the remaining pancakes and press gently around the edges.
- Serve with tea.
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.
Nutrition
Calories: 220kcalCarbohydrates: 43gProtein: 5gFat: 3gSaturated Fat: 1gCholesterol: 55mgSodium: 130mgFiber: 3gSugar: 25g