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Dorayaki

Soft honey pancakes sandwiched with sweet red bean paste: the classic Japanese dorayaki.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting 15 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Japanese
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 eggs
  • 70 g sugar
  • 1 tbsp honey
  • 120 g plain flour
  • 1 tsp baking powder
  • 60 ml water
  • 300 g sweet red bean paste (anko)
  • 1 tsp neutral oil

Method
 

  1. Whisk the eggs, sugar and honey until pale and slightly thick.
  2. Sift in the flour and baking powder and whisk until smooth, then whisk in the water. Rest for 15 minutes.
  3. Wipe a non-stick pan with a little oil and heat over low heat.
  4. Pour 3 tablespoons of batter to make a 9 cm pancake. Cook for about 2 minutes until bubbles appear on top.
  5. Flip and cook for 30 seconds. Cool under a clean tea towel so they stay soft.
  6. Spread red bean paste on one pancake and top with another, pressing the edges gently.

Notes

Wipe the pan with oiled kitchen paper between pancakes rather than adding oil. This gives the even golden colour.