Dorayaki is what happens when pancakes and sandwiches fall in love. Two fluffy, honey-kissed pancakes hugging a thick slab of sweet red bean paste. Soft, simple, and completely addictive. Make a batch. Eat them all. No judgment.
Ingredients
Makes 5 dorayaki (10 pancakes).
For the Pancakes:
- 1 cup (125g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- 2 large eggs
- ½ cup (100g) sugar
- 2 tbsp honey
- 2 tbsp water
- 1 tsp mirin or rice vinegar (optional, for shine)
- Vegetable oil for cooking
For the Filling:
- 1 cup (250g) anko (sweet red bean paste) — store-bought or homemade
Step-by-Step Instructions
Step 1: Make Batter
- Whisk flour, baking powder, and baking soda in a bowl.
- In another bowl, whisk eggs, sugar, and honey until pale and thick (about 2 minutes).
- Add water and mirin to egg mixture. Whisk. Pour dry into wet. Stir until just combined. Rest 15 minutes.
Step 2: Cook Pancakes
- Heat a nonstick pan over low-medium heat. Lightly oil. Wipe off excess with a paper towel.
- Pour 2 tablespoons of batter into a 3-inch circle. Cook until bubbles appear on top (about 1–2 minutes).
- Flip. Cook 30 seconds more until lightly browned. Remove to a rack. Repeat. You need 10 pancakes (5 sandwiches).
Step 3: Cool
- Let pancakes cool completely. Hot pancakes + anko = messy melty sadness.
Step 4: Assemble
- Spread about 2 tablespoons of anko on the flat side of one pancake.
- Top with another pancake (flat sides together). Gently press.
- Wrap tightly in plastic wrap for 15 minutes (this = chewy, authentic texture).
Step 5: Serve
- Unwrap. Eat with your hands. Try not to eat all five.
Summary
Prep Time: 10 min + rest | Cook Time: 15 min | Total: 25 min + rest
Yield: 5 dorayaki | Difficulty: Easy
Storage Notes
Fridge: 3 days wrapped tightly. Freezer: 1 month. Pro tip: Dorayaki tastes even better the next day — flavors meld, texture gets perfectly chewy. Bring to room temperature or microwave 10 seconds.
