Dorayaki: Japanese Sweet-Filled Pancakes

Dorayaki: Japanese Sweet-Filled Pancakes

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Serving: 1 to 2 servings
Nutritional Guidelines (per serving)
1088 Calories
27g Fat
191g Carbs
23g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 to 2
Amount per serving
Calories 1088
% Daily Value*
Total Fat 27g 35%
Saturated Fat 4g 18%
Cholesterol 187mg 62%
Sodium 677mg 29%
Total Carbohydrate 191g 70%
Dietary Fiber 8g 30%
Total Sugars 122g
Protein 23g
Vitamin C 0mg 1%
Calcium 136mg 10%
Iron 6mg 31%
Potassium 507mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Traditional Japanese confection dorayaki is made of two hand-sized American-style pancakes sandwiched together with a sweet filling, the most popular of which is azuki red beans (anko). However, custard, chestnuts (kuri), and cream (matcha cream, cream with fruits, etc.) are also popular. Dorayaki is a much-loved favorite among both children and adults in Japan. This dorayaki recipe is made the traditional way filled with anko.  

Dorayaki may be perfect for people who have never had any traditional Japanese sweets because it doesn’t have any unusual ingredients. When tasting dorayaki for the first time, you might think it's similar to pancakes with whipped cream - just delicious!  Dorayaki is also called mikasa, from Mount Mikasa in Nara, which is next to Osaka.

The soft, moist, and fluffy pancake with sweet red bean filling goes perfectly with warm and slightly bitter Japanese green tea. Enjoy this dorayaki as an on-the-go treat or as a lunchtime dessert.

Ingredients

  • 2 large eggs

  • 2/3 cup sugar

  • 1/2 teaspoon baking soda

  • 3 tablespoons water, or milk

  • 1 cup sifted all-purpose flour

  • Vegetable oil , for frying

  • 3/4 pound anko (sweet azuki bean paste)

Steps to Make It

  1. Gather the ingredients.

    Dorayaki (Sweet-Filled Pancakes) Recipe ingredients

    The Spruce / Julia Hartbeck

  2. Put eggs and sugar in a bowl and whisk very well.

    eggs and sugar mixture in a bowl

    The Spruce / Julia Hartbeck

  3. Dissolve baking soda in water.

    Dissolve baking soda in a bowl

    The Spruce / Julia Hartbeck

  4. Add water into egg mixture.

    Add the water into the egg mixture

    The Spruce / Julia Hartbeck

  5. Add sifted flour into egg mixture gradually.

    Add sifted flour into egg mixture

    The Spruce / Julia Hartbeck

  6. Heat a skillet or hot plate and lightly oil it.

    heated skillet

    The Spruce / Julia Hartbeck

  7. Pour a scoop of the batter into the skillet and make a small pancake (about 3 to 4 inches in diameter).

    pancake cooking on the skillet

    The Spruce / Julia Hartbeck

  8. Turn over when bubbles appear on the surface.

    use spatula to lift pancake on the skillet

    The Spruce / Julia Hartbeck

  9. Repeat this process for each pancake.

    pancake cooking on the skillet

    The Spruce / Julia Hartbeck

  10. Cool the pancakes.

    pancakes on a cooling rack

    The Spruce / Julia Hartbeck

  11. Make pairs of pancakes, and put a scoop of anko sweet beans between them.

    Dorayaki: Japanese Sweet-Filled Pancakes on a plate

    The Spruce / Julia Hartbeck

Tips

  • If you would like to make thicker pancakes, simply add less water (or milk).
  • You can also try kuri chestnuts to fill your dorayaki, or mix 150 grams of prepared azuki beans with 200 milliliters of whipping cream for a luxurious azuki cream filling.
  • These treats are delicious hot or cold.
  • If there are any leftovers, dorayaki will last about 1 to 3 days. Put in an airtight container or wrap in plastic wrap; these pancakes can be left on the counter or refrigerator. If you want them warm, simply reheat in the microwave for approximately 15 to 20 seconds.