Dorayaki

Name: Dorayaki
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Japanese
Ingredients: 2 large Eggs; 70g Sugar; 1 tbsp Honey; 120g All-purpose Flour; 1 tsp Baking Powder; 2 tbsp Water, adjust as needed for a thick, pourable batter; 1 tsp Neutral Oil, for lightly greasing the pan; 300g Anko, sweet red bean paste, preferably tsubuan

Dorayaki are pillowy, honey-kissed Japanese pancakes sandwiched around a sweet red bean filling. Lightly crisp at the edges and tender inside, these bite-sized treats pair perfectly with tea or as a comforting dessert. The simple batter comes together quickly and yields golden rounds that cradle a creamy [Anko](2917) center.

Dorayaki are pillowy, honey-kissed Japanese pancakes sandwiched around a sweet red bean filling. Lightly crisp at the edges and te... Show more

Traditional Japanese Recipe

Health Grade

D- · Occasional

Rating

4.0

Time

40 min

Price

0,44 €

Calories

272 kcal

vegetarian

low calorie

quick

easy

Method

Mix the batter

In a bowl, crack the Eggs and whisk them with the Sugar and Honey until the mixture looks smooth, slightly thick, and a little pale. Keep whisking until most of the sugar has dissolved.

Finish the batter

Add the All-purpose Flour and Baking Powder, then stir in the Water a little at a time until you have a thick, pourable batter. Stop mixing as soon as the flour disappears; a few tiny lumps are better than an overworked batter.

Rest the batter

Cover the bowl and let the batter rest for 15 minutes so the flour hydrates and the pancakes cook more evenly.

Heat the pan

Heat a skillet or griddle over medium-low heat and wipe the surface with the Neutral Oil so only a thin sheen remains. The pan should be evenly warm, not smoking hot.

Cook the pancakes

Drop the batter into small rounds, leaving space between them. Cook in batches for 2 minutes, until bubbles appear on top and the edges look set, then flip and cook 1 minute more until the second side is deep golden brown and the centers spring back. Transfer the pancakes to a plate or rack and repeat with the remaining batter.

Fill and serve

Let the pancakes cool until just warm, then spread a generous spoonful of Anko on the inside of one pancake, top with a second pancake, and press gently so the filling reaches the edges. Repeat with the remaining pancakes and serve warm.

Ingredients

Method

For 6 servings

Adjust servings

For the batter

2 large Eggs
70g Sugar
1 tbsp Honey
120g All-purpose Flour
1 tsp Baking Powder
2 tbsp Water, adjust as needed for a thick, pourable batter

For cooking

1 tsp Neutral Oil, for lightly greasing the pan

For the filling

300g Anko, sweet red bean paste, preferably tsubuan

Nutrition

Per Serving.

Calories

272 kcal

14% of Daily kcal

Protein

7.4 g

15% RDI

Fat

2.5 g

0.7g sat fat

Carbs

55 g

20% RDI

Sugar

32 g

63% RDI

Fiber

3.2 g

11% RDI

Salt

0.9 g

18% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

D- · 4.0 / 10

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