Dorayaki (Japan)
Our second stop on the Around the Globe series takes us to Japan, where we’re making Dorayaki – soft, fluffy pancakes traditionally filled with sweet red bean paste.
- February 9, 2025
- 6-8
- 30 min
- Print this
Ingredients
- Dorayaki Pancakes:
- -2 large eggs (about 100 g )
- -70 g sugar
- -1 Tbsp honey
- -80 g all-purpose flour
- -½ tsp baking powder
- -1–2 Tbsp water (adjust to achieve the desired batter consistency)
- -Neutral oil (for greasing the pan)
- Cream Cheese Filling:
- -2g gelatin
- -10g water
- -100g whipping cream
- -20g sugar
- -100g cream cheese
Directions
- Step 1
- Prepare Batter: In a large bowl, whisk together the eggs, sugar, and honey until fluffy. Sift in the flour and baking powder, then mix until smooth. Refrigerate the batter for 15 minutes. After resting, if needed add 1–2 Tbsp water to achieve a pancake batter-like consistency.
- Step 2
- Cook Pancakes: Heat a nonstick frying pan over low heat for 5 minutes, then raise to medium-low. Lightly grease the pan with a paper towel dipped in oil, then wipe off the excess. Using a 4 Tbsp measuring cup, pour 3 Tbsp of batter into the pan to form 3-inch pancakes. Cook one pancake at a time. When bubbles form on top, flip and cook for 20–30 seconds. Transfer cooked pancakes to a plate and cover with a damp towel to keep moist.
- Step 3
- Assemble: For each Dorayaki, spread a generous amount of the cream cheese filling (or any other filling you want) between two pancakes, ensuring the center is thicker than the edges. Wrap the Dorayaki in plastic wrap until ready to serve.
