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Dorayaki Pancakes with Red Bean Paste
Classic Japanese sweet pancakes filled with smooth red bean paste (anko). Soft, fluffy, and utterly delicious!
Prep Time
15 minutes
Total Time
45 minutes
Calories
1360 kcal
Difficulty
Medium
Equipment
4 items
Cost
£0.75/serving
Ingredients
Servings
4
100gramsAll-Purpose Flour(Sifted)
£0.08
1teaspoonBaking Powder
£0.02
2largeEggs
£0.60
50gramsGranulated Sugar
£0.05
1tablespoonHoney
£0.15
80mlMilk
£0.08
0.3teaspoonSoy Sauce(Optional, for a subtle savory note)
£0.01
A few dropsVegetable Oil(For greasing the pan)
£0.01
200gramsAnko (Red Bean Paste)(Store-bought or homemade)
£2.00
Total Cost
£3.00
£0.75 per serving
Instructions
- 1.In a large bowl, whisk together the sifted flour and baking powder.
- 2.In a separate bowl, whisk together the eggs, sugar, and honey until pale and slightly frothy.
- 3.Gradually add the milk and soy sauce (if using) to the egg mixture, whisking until well combined.
- 4.Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for 15 minutes.
- 5.Heat a lightly oiled non-stick frying pan or griddle over medium-low heat. The heat is crucial; too high, and the pancakes will burn before they cook through.
- 6.Pour about 2-3 tablespoons of batter onto the hot pan for each pancake. Cook for 2-3 minutes per side, or until golden brown and small bubbles appear on the surface. Flip carefully.
- 7.Remove the cooked pancakes from the pan and let them cool slightly.
- 8.To assemble the dorayaki, spread a generous amount of red bean paste (anko) on one pancake and top with another pancake to create a sandwich.
- 9.Serve immediately or let the dorayaki sit for a few minutes to allow the flavors to meld together.
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My Notes
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Nutrition Information
Nutrition per serving (160g)
1360 kcal / 5690 kJ
Carbs
252g
97% of RDA
Fat
28g
40% of RDA
Protein
38g
76% of RDA
Detailed Breakdown
Fibre
16 g
53% of RDA
Sugar
140 g
156% of RDA
Sodium
480 mg
21% of RDA
Saturated Fat
6 g
30% of RDA
Chef's Tips
Resting the batter is important as it allows the gluten to relax, resulting in softer pancakes.
Adjust the heat as needed to prevent burning. The pancakes should cook slowly and evenly.
If the pancakes are browning too quickly, reduce the heat. If they're not browning enough, slightly increase the heat.
For even cooking, use a clean, damp cloth to wipe the pan between each pancake. This helps to cool the pan slightly.
Store leftover dorayaki in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Cooking Equipment
Mixing Bowls
Whisk
Non-stick Frying Pan or Griddle
Spatula
Wine Pairings
No wine pairing suggestions available for this recipe.
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