Learn to make perfect Dorayaki at home!! Dorayaki (どら焼き) is one of the most popular classic Japanese sweets. Soft fluffy pancake sandwich filled with sweet red bean paste called Anko (餡子). It goes well with slightly bitter Japanese green tea.
Dorayaki (どら焼き)
Dorayaki (どら焼き) is one of the most popular classic Japanese sweets. Soft fluffy pancake sandwich filled with sweet red bean paste called Anko (餡子). It goes well with slightly bitter Japanese green tea.
It’s a very popular dessert pancake among children as well as adults including myself. But, in Japan, I guess most of us don’t want to make them at home. There is a variety of Dorayaki that are sold everywhere in Japan. We just buy them whenever we feel like eating some.
Learn to make perfect Dorayaki
Making Dorayaki at home is not that difficult. I have tried so many different types of Dorayaki recipes just for fun. I am happy to share with you the best recipe so you can make the perfect dorayaki.
In this post, I will show you how to make Dorayaki easily at home! It includes step-by-step instructions, helpful info, and tips. Try it once! You won’t regret the time you will be spending to make it. Don’t worry if your first few Dorayaki pancakes don’t turn out perfect. Just keep going and you’ll get the hang of it after a while.
Not only with red bean paste but also it is also delicious with other types of fillings. Some examples are Nutella or chocolate spread, peanut butter, berry jam, and marshmallow spread. So, if you master the art of making Dorayaki pancakes, you can fill them with the fillings of your choice.
Dorayaki & Doraemon
Have you heard about Doraemon? Doraemon is a very popular and one of the most loved Japanese cartoon characters. Dorayaki is Doraemon’s favorite snack and his love for dorayaki is well known.
Sweet Red Bean Paste (Anko, 餡子)
Sweet Red Bean Paste (Anko) made from Azuki beans is the most popular traditional filling in Japan. It goes well with soft dorayaki pancakes. It’s called Anko (餡子) in Japanese.
There are two types of sweet red bean paste. One type is mashed bean paste (Tsubu An, 粒あん). The other type is smooth bean paste (Koshi An, こしあん). You can use either red bean paste according to your preference. (You can buy both red bean paste on Amazon.)
Sweet Red Bean Paste is called Anko (餡子) in Japanese. I love mashed bean paste called Tsubu An (粒あん) more than smooth bean paste called Koshi An (こしあん)!!
How to Make a Simple Red Bean Paste
In this recipe, I used homemade mashed red bean paste and you can prepare it easily at home. Red bean or azuki is soaked and boiled until soft, then sweetened with sugar after removing extra water. You can mash sweetened beans to the texture you want.
Non-traditional Filling suggestions
Dorayaki is also just delicious with other types of fillings. Some examples are Nutella or chocolate spread, peanut butter, berry jam, and marshmallow spread. You can use these separately or in combination. It also goes well with whipped cream, custard cream, or cream cheese. Just feel free to experiment with fillings and serve it with your choice of filling.
Dorayaki ingredients
- Egg– Bring the eggs to room temperature as it helps to make much fluffier pancakes.
- Sugar– Sugar helps to make softer, less rubbery pancakes and aids in browning.
- Honey– Honey helps to make soft pancakes with a nice golden color pancakes with a nice flavor.
- Mirin (Japanese sweet rice wine)- Mirin gives the pancake its distinct golden brown color. You can skip it or use honey as a substitute.
- Flour– All-purpose flour or plain flour is used.
- Salt– Add a pinch of salt to enhance the flavor.
- Milk and/or water– You can use only water or replace some with warm milk.
- Baking soda– Baking soda helps the batter to rise faster making spongy pancakes.
- Oil– Use a flavorless oil for cleaning the pan.
tips for making perfect dorayaki
the secret to soft fluffy pancakes
Whipped eggs help the batter rise more easily making soft fluffy pancakes. Bring your eggs to room temperature to achieve better volume when whipped. If the room temperature is too low, place the bowl of eggs in a warm water bath.
I use an electric mixer as it’s the easiest way to beat the eggs. If you do not have an electric mixer, you can use a balloon whisk.
In traditional recipes, water is used as a liquid. I used some milk to make softer pancakes.
Your batter should be smooth and pourable. And if you don’t add enough liquid to make the batter, your pancakes will become dry. Adjust the batter consistency by adding water as needed.
For making nicely round pancakes
Pour the batter from a height of about 10” from the pan and let it spread.
How to Make Pancakes That Are Evenly Golden Brown
Use a non-stick pan with a smooth surface. If you have one, use an electric griddle. It helps you to make evenly brown pancakes with even heat distribution. You can make a few at a time.
Do not use oil to grease the pan/griddle except to clean it. If you use oil, use a paper towel to wipe away all the excess oil.
Uneven heating produces uneven coloring of the pancakes. So, make sure to take all the precautions to control the heat not to overheat your frying pan.
Storing Suggestions
This recipe makes about 8 to 12 pancakes according to the size you make them. Wrap the leftover pancakes and dorayaki in plastic. Store them in a cool place (or in the fridge) for 2 days. You can freeze them by putting them in a freezer bag for about a month.
How to Make Japanese Dorayaki
(step-by-step recipe)
Prep time 10 mins
Cook time 20 mins
Resting time 20 mins
Total time 50 mins
Servings 8 to 12 pancakes (4 to 6 Dorayaki)
Ingredients
2 eggs
60 g sugar
1 tablespoon honey
1 tablespoon mirin, (or honey)
130 g all-purpose flour, sifted
Pinch of salt
2 tablespoon milk, warm
1 tablespoon water, adjust as needed
1/4 teaspoon baking soda
Neutral-flavored oil, for greasing
Sweet red bean paste, or your choice of filling, as needed
Instructions
Place the eggs in a large bowl.
Whisk the egg initially on low speed for one minute. If you do not have an electric whisk, you can use a balloon whisk.
Add sugar and continue beating for about 3 minutes
until you have a thick and fluffy egg mixture.
Now, add the honey and mirin. Whisk on low speed for a few seconds.
Now, add the flour one third at a time and whisk on low speed just until incorporated. (You can fold the flour also with a spatula.) Add salt if you use it.
Now, add the milk and whisk on low speed for a few seconds. Rest the batter for about 20 minutes in the fridge.
Dissolve baking soda in one tablespoon of water before adding to the batter. Mix well. Adjust the batter consistency adding water a little at a time as needed. The batter should be smooth, and pourable.
Heat a non-stick pan over medium. Don’t grease the pan with oil. Use oil only to clean the pan if needed. Make sure to wipe off the oil using a paper towel.
Pour the batter from a height of about 10” from the pan in one spot. Allow it to spread out. You can make them any size you like.
And let it spread.
Cook for about 1 to 2 minutes until tiny bubbles appear on the surface.
Using a spatula, carefully flip the pancake. Cook on the other side for about 30 to 40 seconds and remove from the pan.
Repeat this process for each pancake. Cover the pancakes with a tea towel to prevent them from drying.
make the dorayaki
Place a tablespoon of red bean paste in the center of one pancake and spread it. Put more red bean paste in the center. The center should be a bit thicker than the edges to make the dorayaki’s shape.
And then cover it with another pancake. Lightly press around the edges to close the sandwich. Repeat with the remaining pancakes and fillings.
Wrap the Dorayaki with plastic wrap until ready to serve.
Enjoy them straight away or store them in a cool place. Best eaten within 2 days.
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I love hearing from you so feel free to leave a comment on the post. If you make any of my recipes, I’d love to see pics of your creations #joyofeatingtheworld or @joyofeatingtheworld
How to Make Perfect Japanese Dorayaki
Ingredients
- 2 eggs
- 60 g sugar
- 1 tablespoon honey
- 1 tablespoon mirin (or honey)
- 130 g all-purpose flour, shifted
- Pinch of salt
- 2 tablespoon milk, warm
- 1 tablespoon water, adjust as needed
- 1/4 teaspoon baking soda
- Neutral-flavored oil, for greasing
- sweet red bean paste, or your choice of filling, as needed
Instructions
- Place the eggs in a large bowl.
- Whisk the egg initially on low speed for one minute. If you do not have an electric whisk, you can use a balloon whisk.
- Add sugar and continue beating for about 3 minutes until the egg mixture is thick and fluffy.
- Add the honey and mirin. Whisk again on low speed until incorporated for a few seconds.
- Add the flour into the egg mixture one third at a time and whisk on low speed just until incorporated. You can also fold the flour with a spatula.
- Add milk and whisk again on low speed until incorporated for a few seconds.
- Rest the batter for about 20 minutes in the fridge. Dissolve baking soda in one tablespoon of water and add it to the batter and mix well. The batter should be smooth, and pourable. Adjust the batter consistency adding water a little at a time as needed.
- Heat a non-stick pan over medium. I usually do not grease the pan with oil. However, when I want to clean the pan I lightly grease the pan with some oil and then wipe off the oil using a paper towel. This will give your dorayaki a nice smooth surface without any spots.
- When pouring, pour the batter from a height of about 10” from the pan. And make sure to pour the batter in one spot and allow it to spread out. You can make them any size you like.
- Cook for about 1 to 2 minutes until tiny bubbles appear on the surface.
- Using a spatula, carefully flip the pancake. Cook on the other side for about 30 to 40 seconds and remove from the pan.
- Repeat this process for each pancake. Clean the pan with oil and remove excess with a paper towel, as needed. Make sure to cover the pancakes with a tea towel to prevent them from drying until you make the rest of the pancakes.
- Place a tablespoon of red bean paste in the center of one pancake and spread it. Put more red bean paste in the center as the middle part should be a bit thicker than the edges as it will help you to make the dorayaki’s shape.
- And then cover it with another pancake. Lightly press around the edges to close the sandwich. Repeat with remaining pancakes and fillings.
- Wrap the Dorayaki with plastic wrap until ready to serve.
- Enjoy straight away or stored in a cool place. Best eaten within 2 days.
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More Japanese Recipes to Try
Coffee Jelly with Gelatin, Coffee Jelly with Agar, Homemade Curry Rice (Karē Raisu), Homemade Curry Roux, Spicy Mackerel Fried Gyoza, EASY Coffee Jelly, Sweet Potato Cake (Suito Poteto), Candied Sweet Potato Fries (Imo Kenpi), Potato Salad (Potesara, ポテサラ)
