QiMeal
Dorayaki
Dorayaki · ready in 55 min · 8 servings · 243 kcal per serving · easy · 8 ingredients
A beloved Japanese sweet, dorayaki pairs honey scented pancakes with smooth red bean paste for a soft, nostalgic snack.
- Prep
- 30 min
- Cook
- 24 min
- Total
- 55 min
- Serves
- 8
- kcal
- 243
- Difficulty
- easy
Ingredients · 8 servings
- 160 gFlour, sifted
- 2Egg, room temperature
- 80 gSugar
- 2 tbspHoney
- 1 ½ tspBaking powder
- 60 mlWater, cold
- 1 pinchSalt
- 320 gRed bean paste, smooth
Equipment
stovetop, mixing bowl, whisk, sieve, ladle, nonstick skillet, spatula, wire rack, spoon, cover, cloth, serving plate
Instructions
- Gather ingredients
Gather all ingredients, then set out a scale, bowls, whisk, sieve, ladle, nonstick skillet, spatula, rack, and spoon. · 5 min
What to look for: Ingredients measured and tools within reach
- Whisk wet base
Whisk eggs, sugar, and honey in a bowl until smooth and slightly foamy, then mix in water until the sugar dissolves. · 2 min
What to look for: Mixture is glossy and lightly foamy
- Fold dry mix
Sift flour, baking powder, and salt over the bowl, then fold gently until no dry streaks remain and the batter looks thick. · 3 min
What to look for: Thick batter with no visible dry flour
- Rest batter
Cover the bowl and rest the batter for 15 minutes so the flour hydrates and the bubbles settle for even round cakes. · 15 min
What to look for: Batter looks smoother and slightly relaxed
- Heat skillet
Heat a nonstick skillet over low heat until evenly warm, then wipe the surface clean so the pancakes brown without spots. · 3 min
What to look for: Skillet feels evenly warm and dry
- Cook first side
Ladle 2 tbsp batter into the skillet for each cake and cook until bubbles open on top and the edge looks set. · 3 min
What to look for: Open bubbles and a set edge
- Flip pancakes
Flip each pancake and cook briefly until the second side is golden, then move it to a rack and repeat with the remaining batter. · 18 min
What to look for: Both sides are golden and the centers spring back
- Fill sandwiches
Spread red bean paste on the paler side of 8 pancakes, place matching pancakes on top, and press the edges gently to seal. · 5 min
What to look for: Filling is centered and edges meet neatly
- Serve dorayaki
Serve dorayaki at room temperature, with the soft cakes enclosing the sweet red bean paste in a neat round sandwich. · 1 min
What to look for: Soft round sandwiches ready to eat
Nutrition (per serving)
| kcal | 243 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 52 g |
| of which sugars | 30 g |
| Fat | 2 g |
| of which saturated | 0 g |
| Fibre | 3 g |
| Sodium | 98 mg |
Nutri-ScoreC
Allergens
Contains: gluten, eggs
Storage and reheating
- Fridge: up to 3 days
- Freezer: yes, up to 1 months
- Warm covered in a dry skillet over low heat until soft, about 2 minutes per side.
Ingredient substitutions
Flour
- Cake flour: Gives a slightly softer pancake texture.
Egg
- Pancake batter: Use only if it is plain and unsweetened, adjusting flour and water by texture.
Sugar
- Honey: Reduce water slightly because honey adds moisture.
Honey
- Sugar: Dissolve it well with the eggs and water, though the classic honey aroma will be milder.
Baking powder
- Pancake batter: Use only plain batter that already contains leavening.
Water
- Milk: Makes the pancake slightly richer but less traditional.
