Ingredients
Pancake Batter
- 100 g cake flour
- 1 tsp baking powder
- 1 tbsp honey
- 1 tbsp mirin
- 2 tbsps water
- 2 large eggs (60 – 63 g each with shell)
- 80 g sugar
Filling
- 300 g red bean paste (anko)
Other
- Cooking oil (as needed for greasing the pan)
Instructions
- Make the pancake batter: Combine the cake flour and baking powder, sifting them twice into a large mixing bowl to ensure even distribution and avoid lumps.
- Mix liquid ingredients: In a small bowl, mix honey, mirin, water, and optional vanilla extract until well combined. Depending on the flour type, you might need to adjust the water content later.
- Beat eggs and sugar: In another bowl, lightly beat the eggs with a whisk for 10-15 seconds. Add sugar and continue beating for 2-3 minutes until the mixture is lighter in color and sugar dissolves.
- Combine all: Add the honey mixture and the sifted flour mixture to the eggs all at once. Whisk thoroughly until the batter is smooth, thick but fluid enough to run off a spoon smoothly.
- Rest the batter: Cover the batter with a tea cloth or cling wrap and refrigerate for 30 minutes, allowing flour to absorb liquids. After resting, if batter is too thick, thin it with small amounts of water as needed.
- Heat the pan: Warm a frying or pancake pan over low-medium heat for about 5 minutes until around 160℃ (320℉). Lightly brush oil sparingly and wipe off excess to prevent uneven browning.
- Cook pancakes: Pour batter from about 8 inches above the pan form pancakes approximately 3 inches in diameter. Cover with a heatproof lid and cook on low heat.
- Flip pancakes: Once bubbles form on the surface (about 45 seconds to 1 minute), quickly flip and cook for an additional 25-30 seconds until the bottom is lightly browned. Edges will remain sticky, which is normal.
- Rest pancakes: Place cooked pancakes on a plate or sheet pan and cover with a damp cloth to prevent drying. Make pairs by placing the lighter browned sides together.
- Assemble Dorayaki: Spoon a generous amount of red bean paste onto one pancake. Spread lightly, avoiding the edges. Top with the second pancake and press edges together to seal.
- Store finished Dorayaki: Wrap each filled Dorayaki in plastic wrap and place in an airtight container or freezer bag. They keep well at room temperature for up to 2 days, refrigerated for up to 5 days, and can be frozen for up to a month.
Notes
- Depending on the flour type, you may need to slightly adjust the water after resting the batter to get the right consistency.
- Heat the pan gradually to avoid burning the pancakes, and apply oil sparingly, wiping off excess immediately to ensure even coloring.
- Cooking time for bubbles to appear may vary; use visual cues rather than solely relying on timing for flipping.
- First few pancakes might not be perfect; practice helps in perfecting their size and color.
- Keep pancakes covered with a damp cloth during cooking to prevent drying out.
- Dorayaki can be stored at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Japanese
- Diet: Vegetarian
