Dorayaki Sweet Filled Pancakes
Transport your taste buds to Japan with these irresistible Dorayaki Sweet Filled Pancakes, a beloved traditional treat perfect for any occasion. Featuring soft, fluffy honey-infused pancakes, these delightful desserts are sandwiched around sweet red bean paste (anko), creating a harmonious balance of delicate sweetness and rich, earthy flavors. Quick and easy to make with pantry staples like all-purpose flour, eggs, and baking powder, the batter comes together in minutes and transforms into golden, pillowy rounds on the skillet. Whether served as a snack, dessert, or a unique addition to your brunch table, these Japanese pancakes are sure to impress. Try them warm for a comforting treat or enjoy them later as they hold up beautifully when wrapped and stored.
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Recipe Information
Ingredients
- 120 grams All-purpose flour
- 1 teaspoon Baking powder
- 2 large Eggs
- 50 grams Granulated sugar
- 1 tablespoon Honey
- 1 tablespoon Milk
- 1 teaspoon Vegetable oil
- 200 grams Sweet red bean paste (anko)
Instructions
In a medium mixing bowl, sift the all-purpose flour and baking powder together to remove any lumps.
In a separate bowl, whisk the eggs and granulated sugar until the mixture becomes pale and slightly frothy, about 2-3 minutes.
Add the honey and milk to the egg mixture and whisk until well combined.
Gradually add the sifted dry ingredients into the wet ingredients, whisking until the batter is smooth and lump-free. Let the batter rest for 10 minutes to allow the baking powder to activate.
Heat a non-stick skillet or griddle over medium-low heat and lightly grease it with vegetable oil. Wipe away any excess oil using a paper towel to avoid over-greasing.
Spoon approximately 2 tablespoons of batter onto the skillet to form a small, round pancake about 8 cm (3 inches) in diameter. Repeat, spacing them apart to avoid merging.
Cook the pancakes for about 1-2 minutes or until bubbles form on the surface and the edges start to set. Flip and cook for another 30 seconds or until golden brown. Remove from the skillet and place on a wire rack to cool.
Repeat with the remaining batter, ensuring the skillet is lightly greased as needed.
Once the pancakes have cooled, take one pancake and spread about 1-2 tablespoons of sweet red bean paste (anko) on the flat side. Place another pancake on top, pressing gently to sandwich the filling.
Repeat with the remaining pancakes and anko to create dorayaki sandwiches. Serve immediately or wrap them individually in plastic wrap for later enjoyment.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 373 mg | 124% | |
| Sodium | 610 mg | 27% | |
| Total Carbohydrate | 288.4 g | 105% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 144.5 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 152 mg | 12% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1101 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
