Name: Homemade Dorayaki with Sweet Azuki Bean Paste Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 150 g all purpose flour (1 cup); 1 tsp baking powder; 2 large eggs (about 100 g total); 110 g caster sugar; 1 tbsp honey; 1 tsp mirin; 40 ml water; 200 g sweet azuki bean paste

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Introduction

Dorayaki is a delightful Japanese treat featuring fluffy pancakes sandwiched with sweet azuki bean paste. This recipe guides you through creating light, tender pancakes perfect for a comforting snack or dessert.

Two dorayaki pancakes sit on a white ceramic plate with a speckled light brown edge. Each dorayaki has three layers: a soft, round, light brown pancake on top, a thick, fluffy pale yellow cake layer in the middle, and a thin dark brown sweet filling layer between the two cake layers. In the blurred background, there is a small stone bowl containing more of the dark filling with a wooden spoon resting inside. The scene is set on a white marbled surface with a soft pink cloth placed casually next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g all-purpose flour (1 cup)
1 tsp baking powder
2 large eggs (about 50 g each)
110 g caster sugar
1 tbsp honey
1 tsp mirin
40 ml water
200 g sweet azuki bean paste

Instructions

Step 1: Sift the all-purpose flour and baking powder together and set aside.
Step 2: In a large mixing bowl, combine the eggs, caster sugar, honey, and mirin. Beat them together until the mixture turns pale whitish in color.
Step 3: Gently fold the sifted flour and baking powder into the egg mixture until no flour remains visible.
Step 4: Cover the bowl with cling wrap and refrigerate the batter for 30 minutes to rest.
Step 5: After resting, add 40 ml of water to the batter and mix gently to smooth it out.
Step 6: Preheat a hot plate or frying pan to 320°F (160°C).
Step 7: Pour about one scoop of batter (using an ice cream scooper) onto the pan. Depending on your pan, cook one or two pancakes at a time.
Step 8: Cover with a lid and cook the first side for 1 minute and 30 seconds or until bubbles form on the surface. Then carefully flip the pancake.
Step 9: Cook the other side for about one minute until golden brown.
Step 10: Remove the pancake and place it between folded kitchen towels to keep it moist while you cook the remaining batter.
Step 11: Once all pancakes are cooled, spread sweet azuki bean paste on one pancake and sandwich it with another. Repeat to make a total of 8 dorayaki sandwiches.

Tips & Variations

Use fresh eggs and sift the flour carefully to keep the batter light and smooth.
If you prefer a different filling, you can substitute sweet red bean paste with custard, chocolate spread, or fruit jam.
For a richer flavor, try adding a splash of vanilla extract to the batter.

Storage

Store dorayaki in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 3 days, but bring to room temperature before serving. Dorayaki can be gently warmed in a microwave for 10-15 seconds if desired.

How to Serve

The image shows a close-up of a dorayaki dessert on a small white rectangular plate placed on a white marbled surface. The dorayaki has two soft, round, golden-brown pancake layers. The bottom pancake is topped with a thick, dark reddish-brown sweet paste that looks smooth but slightly textured. The top pancake is placed slightly off-center, revealing the filling inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour for dorayaki?

All-purpose flour works best for the right texture, but you can try cake flour for a softer pancake. Avoid whole wheat flour as it may produce denser results.

What can I use if I don’t have mirin?

If mirin is unavailable, substitute with a mixture of 1 tsp sugar dissolved in 1 tbsp water or use a mild rice wine vinegar in small amounts to mimic the flavor.