Japanese Dorayaki Pancakes with Anko

By Culiora

Dorayaki are classic Japanese pancake sandwiches flavored with honey and mirin, traditionally filled with sweetened red bean paste (anko). The pancakes are as soft as sponge cake and cooked golden brown over low heat to achieve a smooth, silky surface. A perfect treat to enjoy with green tea or an afternoon snack.

• Servings: 4
• Prep time: 15 min
• Cook time: 20 min
• Total time: 35 min

Ingredients

• 2 pcs eggs, room temperature
• 60 g granulated sugar
• 1 tbsp honey
• 1 tsp mirin (Japanese sweet rice wine)
• 100 g all-purpose flour
• 1/2 tsp baking soda
• 50 ml water
• 1 tsp neutral cooking oil (for frying)
• 150 g anko (sweetened red azuki bean paste)

Instructions

1. Whisk the eggs, granulated sugar, and honey in a bowl until the mixture is pale and the sugar has dissolved, about 2 minutes with an electric mixer or a hand whisk. Stir in the mirin.
2. Sift the all-purpose flour and baking soda into the egg mixture. Gently fold together with a spatula until a smooth batter forms with no lumps of flour.
3. Let the batter rest at room temperature for 10 minutes. Then add the water, a little at a time, until the batter reaches a slightly pourable consistency similar to thick pancake batter.
4. Heat a non-stick skillet over medium-low heat. Moisten a piece of paper towel with neutral cooking oil and rub a very thin layer across the surface of the pan—there should be no visible drops of oil.
5. Pour about 2 tablespoons of batter from a low height directly into the center of the pan so that it spreads into a round pancake, roughly 7–8 cm in diameter. Cook over low heat for 1.5–2 minutes, until small bubbles form and begin to pop on the surface.
6. Carefully flip the pancake with a thin spatula and cook for another 45–60 seconds on the other side until just cooked through. Transfer to a plate and cover with a slightly damp kitchen towel to keep them soft. Repeat with the remaining batter (makes about 8–10 pancakes).
7. Pair the pancakes up in twos. Place a generous dollop of anko (about 1–1.5 tablespoons) onto the lighter back side of one pancake, leaving the edges clear. Place the second pancake on top and gently press the edges together with your fingers to seal the filling inside.