Dorayaki (Sweet Red Bean Pancake Sandwich)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Dorayaki is a Japanese confection consisting of two small, round pancakes sandwiching a filling of sweet red bean paste.
Read more
The batter brings together eggs, sugar, honey, and flour before being portioned onto a lightly greased griddle over low heat. Each pancake cooks on one side only, producing a smooth, pale top surface and an evenly browned, slightly springy underside. Honey in the batter dramatically improves moisture retention, keeping the pancakes soft and pliable for hours after cooling and lending a subtle floral sweetness that layers naturally with the bean filling. The pancakes' own sweetness is deliberately restrained so the dense, earthy richness of the anko filling takes the lead. Traditional anko uses adzuki beans simmered with sugar until thick and glossy; tsubu-an retains visible bean pieces while koshi-an is strained smooth, and either works depending on preference. The two pancakes are gently pressed together with a generous layer of filling between them, forming a compact round that fits easily in one hand. Beyond classic red bean, the same format welcomes custard cream, matcha paste, or sweetened chestnut filling.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Whisk 2 eggs with 45 g sugar until the sugar granules start to dissolve and the mixture looks even.
Add 1 tablespoon honey and 60 ml milk, then whisk gently until the liquid is smooth without large bubbles.
- 2Step
Sift in 120 g all-purpose flour and 1 teaspoon baking powder.
Fold just until no dry flour remains; if the batter is too thick to fall slowly from a spatula, loosen it with a few drops of milk.
- 3Control
Cover the batter and let it rest at room temperature for 10 minutes.
If large bubbles rise, stir lightly to settle them, then check that the batter flows slowly from the spatula instead of running like water.
- 4Control
Preheat a pan over low heat and wipe on only a very thin film of oil.
Pour small rounds of batter, cook one side only, and remove them when the top looks smooth and the edges are set.
- 5Heat
Check that the cooked side is evenly browned, then cool the pancakes on a rack.
Do not stack them while hot, because trapped steam can make the smooth surface sticky and damage the springy texture.
- 6Finish
Divide 180 g sweet red bean paste according to the number of pancake pairs.
Spread it between two cooled pancakes, press gently toward the edges so the filling sits evenly, and serve once the rounds hold together neatly.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Honey in the batter ensures these Japanese red bean pancake sandwiches stay soft when cold.
- Finish cue
- Divide 180 g sweet red bean paste according to the number of pancake pairs.
- Avoid this
- Do not stack them while hot, because trapped steam can make the smooth surface sticky and damage the springy texture.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 7 ingredients
Category median
45min, 6 ingredients
Based on 144 recipes
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