Japanese Waffles Dora Yaki
Delight your taste buds with Japanese Waffles Dora Yaki, a beloved traditional treat that's both fluffy and flavorful. These golden, pancake-like sandwiches are made with a light and airy batter infused with hints of honey for a subtly sweet touch. The magic comes alive when they're filled with a luscious layer of sweetened red bean paste (anko), creating a perfect balance of textures and flavors. Easy to prepare with simple pantry staples like all-purpose flour, eggs, and milk, this recipe is perfect for breakfast, dessert, or a midday snack. Whether you're new to Japanese cuisine or a seasoned fan, Dora Yaki offers a delicious taste of authentic Japanese street food. Serve them warm and fresh, and get ready to fall in love with this iconic treat!
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 80 grams granulated sugar
- 1 tablespoon honey
- 2 tablespoons milk
- 1 teaspoon vegetable oil
- 200 grams adzuki red bean paste (anko, sweetened)
Instructions
In a medium bowl, sift together the all-purpose flour and baking powder. Set aside.
In another large bowl, whisk the eggs, granulated sugar, and honey until the mixture is pale and slightly thickened.
Gradually add the flour mixture to the egg mixture. Stir gently until fully combined, but do not overmix.
Add the milk and vegetable oil to the batter and mix until smooth. Cover the bowl and let the batter rest in the refrigerator for 15 minutes.
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a small amount of oil, then wipe off any excess with a paper towel.
Spoon about 2 tablespoons of batter onto the skillet to form a small round pancake, approximately 8-10 cm in diameter. Cook for about 1-2 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancake gently with a spatula and cook for another 1-2 minutes, or until golden brown on the second side. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.
Once all the pancakes are cooked, take one pancake and spread approximately 2 tablespoons of sweetened red bean paste (anko) on the flat side.
Top with another pancake, flat side down, to create a sandwich. Press gently to seal the edges.
Repeat with the remaining pancakes and filling. Serve fresh or store in an airtight container for up to 1 day.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 319.5 g | 116% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 175.5 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 170 mg | 13% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1084 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.
