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Dorayaki

Dorayaki

  • Dessert

Small, soft pancakes sandwiched with sweet azuki bean paste.

Active time1 h 15 min

Cooking1 h

Total1 h 45 minResting : 10 min

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Ingredients

  • 6 eggs
  • 600 g ready-made sweet azuki bean paste, anko
  • 90 ml water
  • 360 g wheat flour
  • 3 tbsp sunflower oil
  • 2 tsp baking powder
  • 6 tsp runny honey
  • 6 tsp mirin rice wine
  • 3 pinches of fine salt
  • 300 g caster sugar

Preparation

  1. Mix the baking powder and water in a small bowl. Whisk the eggs, sugar and salt in a mixing bowl until pale. Add the mirin, honey and baking-powder mixture. Sift in the flour and mix until smooth.

    6 eggs
    90 ml water
    360 g wheat flour
    2 tsp baking powder
    6 tsp runny honey
    6 tsp mirin rice wine
    3 pinches of fine salt
    300 g caster sugar
    • mixing bowl
    • whisk
    • sieve
    • small bowl

  2. Heat a large non-stick frying pan over medium heat and brush with a little oil. Pour small ladlefuls into evenly sized, spaced rounds. Cook several at once without letting them touch. Turn when bubbles appear and the base is golden. Cook the other side until set. Repeat with the remaining batter and oil. Cool on a rack for 10 minutes.

    3 tbsp sunflower oil
    • non-stick frying pan
    • pastry brush
    • small ladle
    • flat spatula
    • cooling rack

  3. Divide the anko over half the warm pancakes. Cover with the remaining pancakes, golden sides facing out, and gently press the edges together.

    600 g ready-made sweet azuki bean paste, anko
    • spoon

Allergens

  • Eggs
  • Gluten
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Dorayaki