- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 60 g
- 20 g
- 120 g
- 3 g
- 60 ml
- 5 ml
- 240 g
Process
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In a large bowl, whisk the 2 eggs, 60 g caster sugar and 20 g honey for 2 to 3 minutes until pale, thick and slightly glossy. The mixture should fall from the whisk in a slow ribbon.
Sift the 120 g plain flour and 3 g baking powder over the egg mixture. Add the 60 ml milk and whisk gently just until smooth. Do not overmix; a few small lumps are fine.
Cover the bowl and rest the batter at room temperature for 15 minutes. This hydrates the flour and gives the pancakes a softer, more even crumb.
Heat a non-stick frying pan over low heat for 2 minutes. Wipe the surface with a little of the 5 ml vegetable oil using a paper towel, leaving only a thin film.
Pour about 2 tablespoons of batter into the pan to make a 8 to 9 cm round pancake. Cook for 2 to 3 minutes until bubbles appear on the surface and the edges look set and matte.
Flip the pancake with a thin spatula and cook for 1 to 2 minutes more until the underside is evenly golden. Transfer to a plate and cover with a clean tea towel. Repeat with the remaining batter to make 8 pancakes, greasing the pan again only if needed.
Let the pancakes cool for 5 minutes. Pair them by size. Spoon 30 g of the 240 g red bean paste onto the centre of one pancake from each pair.
Top each filled pancake with its partner, flat side facing the paste, and press gently around the edges so the filling spreads to an even layer. Serve immediately or wrap individually.
Kitchen notes
Kitchen notes
- The most common mistake is cooking on medium or high heat. Dorayaki need low heat so the batter sets slowly and the surface stays pale gold; high heat browns the outside before the centre cooks, giving a raw, doughy middle.
- Resting the batter for 15 minutes is not optional if you want the classic soft, honeyed texture. Freshly mixed batter produces pancakes that are tougher and flatter.
- Wipe the pan with oil rather than pouring it in. A dry-ish pan gives the smooth, even browning that makes dorayaki look shop-bought; too much oil fries the edges and creates blotchy spots.
- If your pancakes come out with a lacy, bubbly surface, the pan is too hot. Lower the heat and let it stabilise for a minute before pouring the next batch.
Substitutions
- red bean paste→smooth chestnut paste or thick chocolate hazelnut spread
- honey→maple syrup or golden syrup
- whole milk→oat milk or soy milk
Storage & reheating
Store cooled, unfilled pancakes in an airtight container in the fridge for up to 3 days, or freeze them stacked with baking paper between layers for up to 1 month. Once filled, keep dorayaki in an airtight container in the fridge for up to 2 days, as the paste softens the pancakes over time. To reheat, warm filled dorayaki in a dry frying pan over low heat for 1 to 2 minutes per side, or microwave uncovered for 15 to 20 seconds; frozen pancakes should be thawed in the fridge overnight before reheating.
FAQ
The questions we get asked most
Why did my dorayaki turn out flat instead of fluffy?
Flat pancakes usually mean the batter was overmixed or the baking powder was old. Whisk the wet ingredients well, then fold in the flour and milk only until just combined, and check that your baking powder is within its date. Resting the batter for 15 minutes also helps the pancakes rise more evenly.
Can I make dorayaki without red bean paste?
Yes. Smooth chestnut paste, thick chocolate hazelnut spread or a firm custard all work as fillings. If using a looser filling, chill it first so it does not soak into the pancakes, and use about 30 g per dorayaki.
How do I know when the pancake is ready to flip?
Look for small bubbles breaking across the surface and a matte, set look around the edges, which takes about 2 to 3 minutes on low heat. The underside should be pale golden when you lift a corner with a thin spatula. If the top is still wet and shiny, give it another 30 seconds.
Can I prepare dorayaki ahead of time for a party?
You can cook the pancakes up to 3 days ahead and keep them in an airtight container in the fridge, then fill them on the day. Filled dorayaki are best eaten within a few hours, because the moisture from the paste gradually makes the pancakes soggy.
Why is my red bean paste filling too runny?
Store-bought anko varies in consistency, and some brands are looser than others. If yours is very soft, chill it for 30 minutes or stir in a tablespoon of icing sugar to firm it up. A runnier paste will seep through the pancake and make it tear.
Can I freeze dorayaki?
Yes, unfilled pancakes freeze very well. Stack them with baking paper between each one, wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight, then warm briefly in a dry pan before filling.
Why do my pancakes have dark spots or a burnt ring?
That is almost always too much oil or too high a heat. Wipe the pan with a lightly oiled paper towel instead of pouring oil in, and keep the heat on low. If the pan starts smoking, take it off the heat for a minute to cool before continuing.
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