Dorayaki: Japanese Sweet-Filled Pancakes

By Setsuko Yoshizuka

Updated 11/21/18

plate of dorayaki
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  • Total: 30 mins
  • Prep: 15 mins
  • Cook: 15 mins
  • Yield: 8-10 pancakes (1-2 servings)

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. The soft, moist and fluffy honey pancake with sweet red bean filling goes perfectly with warm and slightly bitter Japanese green tea. Enjoy these dorayaki as an on-the-go treat or as a lunchtime dessert. It’s wildly popular among both children and adults in Japan. 

Dorayaki may be perfect for people who have never had any traditional Japanese sweets because it doesn’t have any unusual ingredients. Dorayaki is also called mikasa, from Mount Mikasa in Nara, which is next to Osaka.

Ingredients

  • 2 large eggs (or 3 small eggs)
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 3 tablespoons water (or milk)
  • 1 cup all-purpose flour (sifted)
  • vegetable oil (for frying)
  • 3/4 pound anko (sweet azuki bean paste)

Steps to Make It

  1. Put eggs and sugar in a bowl, and whisk very well.

  2. Dissolve baking soda in water.

  3. Add the water into the egg mixture.

  4. Add sifted flour into the egg mixture gradually.

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

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

  7. Turn over when bubbles appear on the surface.

  8. Repeat this process for each pancake.

  9. Cool the pancakes.

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

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.