Embark on a delectable culinary journey through the world of Japanese pancakes with these 10 delicious dorayaki recipes. From classic dorayaki filled with sweet red bean paste to creative variations featuring matcha, chocolate, and seasonal fruits, this collection explores the versatility of this beloved Japanese treat. Whether you’re a seasoned baker or a curious novice, these dorayaki recipes offer a delightful and accessible way to experience the flavors of Japan. Discover the secrets to making perfectly fluffy pancakes and learn how to create a variety of irresistible fillings for an unforgettable dorayaki adventure.
Healthy Flourless Dorayaki with Bean Paste Filling
This recipe provides a healthy and delicious twist on traditional dorayaki, using a flourless pancake base and a naturally sweetened bean paste filling. Perfect for those seeking gluten-free or refined sugar-free options, these dorayaki are surprisingly easy to make and offer a satisfyingly sweet treat.
Ingredients
Pancake Batter:
- ¼ cup gluten-free flour (or tapioca flour, cornstarch, or riceberry flour)
- ¼ cup oat flour
- ¼ cup almond flour
- 3 large eggs
- 2 tbsp monk fruit sweetener
- ½ tsp baking powder
- 5 tbsp unsweetened almond milk
Bean Paste Filling:
- ¼ cup cooked white beans
- ¼ cup cooked red beans
- 2 tbsp monk fruit sweetener
- ½ cup almond milk
Instructions
Prepare the Pancake Batter:
- In a bowl, whisk together the eggs and monk fruit sweetener until well combined.
- Add the gluten-free flour, oat flour, almond flour, and baking powder. Mix thoroughly.
- Pour in the almond milk and mix until a smooth batter forms.
- Transfer the batter to an airtight container and refrigerate overnight to allow it to set.
Cook the Pancakes:
- Heat a non-stick pan over low heat.
- Once the pan is slightly warm, pour a small amount of batter onto the pan, allowing it to spread into a circle. A mold can be used for uniform shape.
- When small bubbles appear on the surface, flip the pancake and cook the other side until lightly golden brown. Press gently to ensure even cooking.
- Remove the cooked pancake from the pan and set aside. Repeat the process with the remaining batter.
Make the Bean Paste Filling:
- Mash the cooked white and red beans together. A blender or a sieve can be used for a smoother consistency.
- In a pan over low heat, combine the mashed beans, almond milk, and monk fruit sweetener.
- Stir the mixture constantly until the filling thickens and reaches a desired dryness (cook until it’s moldable).
- Remove the filling from the heat and set aside to cool.
Assemble the Dorayaki:
- Place one cooked pancake on a plate.
- Scoop a tablespoon of the bean paste filling onto the center of the pancake.
- Shape the filling into a ball and flatten it slightly.
- Top with another pancake to create a sandwich.
Serve:
Arrange the finished dorayaki on a serving plate. They can be stored in the refrigerator for 3-5 days.
Fluffy Dorayaki Pancakes: A Classic Japanese Treat
This recipe guides you through making delicious and fluffy dorayaki, a popular Japanese confection. Dorayaki are essentially two small pancake-like patties sandwiching a sweet filling (traditionally red bean paste, not included in this recipe). This recipe focuses on creating the perfect, slightly sweet pancakes that form the base of this delightful treat.
Ingredients
- 2 large eggs
- 1/3 cup sugar
- 2 tsp honey
- 2 tsp baking powder
- 25 ml water (can be less for thicker pancakes)
- 3/4 cup all-purpose flour
- 1 Tbsp potato starch (or cornstarch)
- 1 tsp soy sauce
- 2 tbsp milk
Instructions
- Combine wet ingredients: In a mixing bowl, whisk together the eggs and sugar until light and frothy.
- Add flavor: Stir in the honey and soy sauce until well combined.
- Activate baking powder: In a separate small bowl, dissolve the baking powder in the water.
- Combine dry and wet ingredients: Gradually add the sifted flour and potato starch to the wet ingredients, mixing gently to avoid overmixing. Then, add the baking powder mixture and incorporate it fully.
- Adjust consistency: Add the milk and mix until the batter is smooth. The batter should be thick but pourable.
- Rest the batter: Cover the bowl and let the batter rest for at least 30 minutes, or even overnight in the refrigerator for enhanced flavor and texture.
- Heat the pan: Place a non-stick frying pan over medium-low heat. Do not add oil. It’s crucial to let the pan heat up properly before adding the batter; this will ensure even browning.
- Cook the pancakes: Pour approximately ¼ cup of batter onto the hot pan from a height of about 10cm (4 inches). This helps create a round and even shape.
- Flip and finish: When bubbles start to appear on the surface of the pancake, flip it over and cook for another 10-15 seconds, or until lightly golden brown.
- Serve: Once cooled slightly, pair the pancakes together with your favorite filling. Enjoy! (Red bean paste is the traditional filling, but you can use jam, Nutella, whipped cream, or other sweet fillings of your choice).
Easy Cheesy Dorayaki Pizza Puffs
This recipe provides a fun twist on traditional pizza and dorayaki, resulting in savory and cheesy pizza puffs. These handheld delights are perfect for a quick snack, party appetizer, or a fun weeknight dinner.
Ingredients
Pizza Dough
- 280g bread flour
- 190g milk
- 1 tbsp sugar
- Pinch of salt
- 20g butter
- 1 tsp dry active yeast
Pizza Filling
- Mushrooms, sliced
- Tomatoes, sliced
- Sausage
- Bell pepper, sliced
- Pizza sauce
- Mozzarella cheese, shredded
Instructions
- Prepare the dough: Combine all pizza dough ingredients in a bread maker and follow the manufacturer’s instructions for a dough cycle. Alternatively, you can knead the dough by hand or with a stand mixer.
- Shape the base: On a lightly floured surface, roll out a portion of the dough into a 7-inch circle.
- Add the filling: Spread a layer of pizza sauce over the dough circle. Top with your desired pizza fillings, such as sliced mushrooms, tomatoes, sausage, bell peppers, and a generous layer of mozzarella cheese.
- Seal the puff: Roll out another portion of dough to the same size. Place it over the filling and carefully crimp the edges to seal the pizza puff, creating a dorayaki-like shape.
- Bake: Preheat oven to 170°C (340°F). Bake the pizza puffs for approximately 20 minutes, or until golden brown and the cheese is melted and bubbly.
Serve these delicious Dorayaki Pizza Puffs warm and enjoy!
Homemade Dorayaki (Japanese Red Bean Pancakes)
This recipe guides you through making delicious dorayaki, a popular Japanese confection. Dorayaki are essentially two small pancake-like patties sandwiching a sweet red bean paste called anko.
Ingredients
- Eggs: 3
- Sugar: 150g
- Honey: 1 tbsp
- Mirin: 1 tbsp (or 1 tbsp Sake/white wine + 1 tsp sugar)
- Baking Soda: 1 tsp
- Water (A): 50mL
- All-Purpose Flour: 180g
- Water (B): 50mL
- Anko (Sweet Red Bean Paste): Adjust to your taste
- Oil: For greasing the pan
Instructions
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Prepare the batter base: In a large bowl, whisk the eggs with the sugar until light and fluffy. Add the mirin and honey, continuing to whisk until well combined.
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Combine dry and wet ingredients: Dissolve the baking soda in Water (A). Sift the flour into the egg mixture and gently fold everything together. Cover the bowl and refrigerate for 30 minutes to rest the batter.
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Finish the batter: Add Water (B) to the rested batter and mix until just combined. Do not overmix.
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Prepare the pan: Lightly grease a frying pan with oil and heat over medium heat. Reduce the heat to low just before cooking the pancakes.
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Cook the pancakes: Using a ladle, pour approximately 3 tablespoons of batter onto the hot pan from about 10cm above, aiming for an 8cm diameter.
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Flip and finish: When bubbles start to appear on the surface of the pancake, flip it over and cook for another 20-30 seconds.
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Keep the pancakes moist: As you cook the pancakes, stack them and cover them with a piece of plastic wrap or a damp cloth to prevent them from drying out. This recipe should yield approximately 16-20 pancakes.
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Assemble the dorayaki: Place a spoonful of anko onto the flat side of one pancake. If the anko is too thick, add a small amount of water and knead until it reaches a spreadable consistency.
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Create the sandwich: Top with another pancake to create a sandwich. Gently press the edges together. You can optionally wrap each dorayaki in plastic wrap and gently press the rims to seal.
Spooky Halloween Dorayaki
These adorable and delicious dorayaki are perfect for your Halloween festivities! With fluffy cocoa pancakes and a creamy pumpkin filling, they’re a fun and festive treat for all ages. This recipe is easy to follow and can be customized with your favorite spooky decorations.
Ingredients
For the Cocoa Pancakes:
- 60g pancake mix
- 1 egg
- 10g cocoa powder
- 2 tablespoons milk
- 1 teaspoon oil
- 5g butter
For the Pumpkin Filling:
- 140g pumpkin
- 30g sugar
- 10g butter
For the Decorations:
- Mini marshmallows
- Confectioners’ sugar
Instructions
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Prepare the Pancake Batter: Combine the pancake mix, egg, cocoa powder, milk, and oil in a large cup or bowl. Mix until smooth.
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Cook the Pancakes: Lightly grease a pan with butter and heat over medium heat. Pour a portion of the batter onto the hot pan for each pancake. Cook until bubbles form on the surface and the edges are slightly dry.
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Flip and Finish: Flip the pancakes and cook for another 20 seconds, or until cooked through.
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Prepare the Pumpkin Filling: Microwave the pumpkin in a microwave-safe bowl for 2 minutes on 600w.
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Mix the Filling: Add the butter and sugar to the cooked pumpkin and mix until smooth and creamy.
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Assemble the Dorayaki: Spread the pumpkin filling on one pancake, add a few mini marshmallows, and top with another pancake to create a sandwich.
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Decorate: Dust the assembled dorayaki with confectioners’ sugar to create spooky designs. Get creative and have fun!
Matcha Ice Cream & Red Bean Dorayaki
This recipe guides you through creating delicious matcha ice cream and red bean dorayaki. Dorayaki are traditional Japanese confectioneries consisting of two small pancake-like patties wrapped around a sweet filling. In this version, we’ll be using matcha ice cream and sweet red bean paste for a delightful flavor combination.
Ingredients
- 1 Egg
- 150g Pancake Mix
- Some Honey
- 100ml Milk
- Matcha Ice Cream
- Red Bean Paste
Instructions
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Prepare the dorayaki batter: Measure out 150g of pancake mix.
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Combine ingredients: In a bowl, combine the pancake mix, egg, milk, and honey.
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Mix thoroughly: Whisk the ingredients together until smooth and there are no lumps.
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Cook the pancakes: Heat a lightly oiled pan or griddle over medium heat. Pour a small amount of batter onto the hot surface to form small, round pancakes.
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Flip the pancakes: When bubbles start to appear on the surface, flip the dorayaki and cook the other side until golden brown.
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Check for doneness: The pancakes should be a lovely golden brown color when cooked through.
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Assemble the dorayaki: Place a scoop of matcha ice cream and a spoonful of red bean paste onto one pancake. Top with another pancake to create a sandwich.
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Serve and enjoy: Your delicious Matcha Ice Cream and Red Bean Dorayaki are ready to eat!
Chewy Mochi Dorayaki
Enjoy these delightful Japanese pancakes with a chewy, mochi-like texture. This easy recipe combines the classic dorayaki flavor with the satisfying springiness of shiratamako (sweet rice flour).
Ingredients
- 100 grams Pancake mix
- 20 grams Shiratamako (sweet rice flour)
- 40 ml Water
- 30 grams Sugar
- 1 Egg
- Koshi-an (smooth red bean paste) or Tsubu-an (chunky red bean paste)
Instructions
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In a bowl, dissolve the shiratamako by gradually adding the water and mixing until smooth.
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Add the egg, sugar, and pancake mix to the shiratamako mixture. Mix well until just combined. Do not overmix.
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Heat a frying pan over medium heat. Cook the pancakes, being careful not to burn them. Lower the heat as needed. Once cooked, let the pancakes cool completely.
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To assemble the dorayaki, place a spoonful of anko (red bean paste) on one pancake and top with another. Serve and enjoy!
Easy Microwaved Steamed Bread (Dorayaki Adaptable)
This recipe provides a simple and quick method for making steamed bread in the microwave. It’s incredibly versatile and can even be transformed into dorayaki with a sweet filling.
Ingredients
- 25 grams Plain flour
- 1/2 tsp Baking powder
- 20 grams Sugar
- 1 Egg
- 1 tsp Vegetable oil
- 1 tsp Powdered sakura (or coffee, matcha, etc.)
Instructions
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In a heatproof bowl, combine the flour and baking powder. Whisk together using a small whisk until well combined.
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Add the sugar and powdered sakura (or your chosen flavoring) to the dry ingredients. Mix well. Then, add the egg and vegetable oil. Stir until just combined. Do not overmix.
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Microwave uncovered at 700 W for 1.5 minutes. Cooking time may vary slightly depending on your microwave. The bread should be cooked through and springy to the touch.
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Enjoy your microwaved steamed bread! It’s delicious as is.
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Optional: Make Dorayaki: To make dorayaki, carefully remove the steamed bread from the bowl and slice it thinly in half horizontally. Spread your favorite filling, such as anko (red bean paste), between the two halves.
Indulgent Chocolate Dorayaki: A Step-by-Step Guide
This recipe guides you through creating decadent chocolate dorayaki, a popular Japanese confection. It features fluffy chocolate pancakes filled with a rich chocolate custard and a light chocolate whipped cream. The recipe is broken down into manageable steps, covering everything from making the pancake batter to assembling the final dorayaki.
Ingredients
This recipe requires ingredients for three components: the dorayaki pancakes, the chocolate custard filling, and the chocolate whipped cream.
Dorayaki Pancakes:
- 2 large Eggs
- 80 grams Sugar
- 1 tbsp Honey
- 1 tbsp Mirin
- 100 grams Cake Flour
- 20 grams Rice Flour
- 20 grams Unsweetened Cocoa Powder
- 1/2 tsp Baking Soda
- 1/2 tbsp Water
- 2 tbsp Milk
- A tiny bit of Vegetable Oil
Chocolate Custard (refer to “Koyukki’s” recipe):
- 1 (60 gram) Chocolate Bar
- 1 tbsp Cake Flour
- 1 tbsp Cornstarch
- 1 heaping tbsp Sugar
- 1 Egg
- 200 ml Milk
- A dash of Vanilla Essence
- 1 tsp Liqueur (optional)
- 5 grams Butter
Chocolate Whipped Cream:
- 30 grams Chocolate
- 100 ml Whipped Cream (vegetable-based or regular)
- 1 tsp Cacao Liqueur
Instructions
Follow these steps to create your delicious chocolate dorayaki:
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Prepare the Batter: Bring the eggs to room temperature. Sift the dry ingredients (cocoa powder, cake flour, and rice flour) together. Dissolve the baking soda in water.
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Mix Wet Ingredients: Beat the eggs, gradually adding sugar, honey, and mirin until thick and ribbon-like.
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Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients. Add milk and mix quickly. Avoid overmixing.
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Rest the Batter: Cover and refrigerate the batter for 30 minutes. While the batter rests, prepare the chocolate custard filling (see recommended recipe) and chill.
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Cook the Pancakes: Lightly oil a pan over low heat. Pour batter to form 8-10cm diameter pancakes. Cook covered for 1-2 minutes per side, or until bubbles form and the pancakes are cooked through.
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Keep Pancakes Covered: Cover the cooked pancakes to keep them moist while you prepare the remaining components.
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Make the Chocolate Whipped Cream: Melt the chocolate with a small amount of whipped cream. Stir in cacao liqueur and let cool. Whip the remaining whipped cream to stiff peaks and fold in the cooled chocolate mixture.
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Assemble the Dorayaki: Pipe whipped cream onto one pancake, add a dollop of chocolate custard in the center, and top with another pancake.
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Optional Garnish: Dust with powdered sugar through a stencil for a decorative finish.
Open-Faced Mocha Dorayaki with Brown Sugar Cream
This recipe guides you through creating delicious open-faced dorayaki, a Japanese confection, with a mocha twist. We’ll be making fluffy mocha pancakes, topping them with a decadent brown sugar whipped cream, and finishing with a dollop of sweet red bean paste (anko).
Ingredients
For the Mocha Pancakes:
- 100 grams Pancake mix
- 1 Egg
- 1 tsp Instant coffee
- 1 tbsp Mirin
- 1 tbsp Milk
For the Brown Sugar Whipped Cream:
- 50 ml Heavy cream
- 10 grams Dark brown sugar
For the Topping:
- Anko (sweet red bean paste)
Instructions
Step 1: Prepare the Mocha Pancake Batter
In a bowl, combine the egg, instant coffee, mirin, and milk. Mix well using a hand mixer. Gently fold in the pancake mix using a spatula until just combined. Avoid overmixing.
Step 2: Make the Brown Sugar Whipped Cream
In a separate bowl, whip the heavy cream and dark brown sugar together until soft peaks form. Set aside.
Step 3: Cook the Pancakes
Heat an electric griddle. Spoon out the pancake batter onto the hot griddle, aiming for pancakes about 5 cm in diameter. When bubbles start to appear on the surface, flip the pancakes and cook until golden brown.
Step 4: Assemble the Dorayaki
Place the cooked pancakes on a serving plate. Top each pancake with a generous dollop of the brown sugar whipped cream and finish with a spoonful of anko. Serve immediately and enjoy!
History of Dorayaki
Dorayaki, a beloved Japanese treat, boasts a history as rich as its flavor. While its exact origins remain somewhat shrouded in mystery, several theories exist. One popular belief links the dorayaki’s shape to a warrior’s gong called a dora. Legend has it that a samurai named Benkei left his gong behind in a farmer’s house, and the farmer later used the gong to cook a pancake-like treat, thus giving birth to the dorayaki.
Another theory suggests the dorayaki’s initial form was a single, folded pancake, resembling a dora. The addition of the second pancake, creating the sandwich-like structure we know today, is believed to have happened sometime in the early 20th century. Regardless of its precise beginnings, the dorayaki’s simple yet satisfying nature quickly propelled it to popularity throughout Japan.
Originally, the filling consisted of anko, a sweet red bean paste. Anko remains the most traditional and popular filling, but modern variations include custard, whipped cream, chestnut paste, and even savory options like cheese. The dorayaki has become a cultural icon, featured in popular anime and manga, further cementing its place in Japanese culinary history.
Nutritional Content and Benefits of Dorayaki
While dorayaki is undoubtedly a delectable treat, it’s important to be mindful of its nutritional profile. Primarily composed of pancakes, sweet red bean paste (anko), and often a touch of honey or syrup, dorayaki is a source of carbohydrates and sugar. The pancakes contribute to the carbohydrate content, providing a source of energy. The anko, while sweet, offers some fiber and small amounts of minerals like iron and potassium.
The nutritional content can vary depending on the specific recipe and ingredients used. For example, using whole wheat flour for the pancakes can boost the fiber content. Similarly, homemade anko with less added sugar can be a healthier option than commercially prepared versions. Enjoy dorayaki in moderation as part of a balanced diet.
Dorayaki, beyond its delicious taste, offers a few potential benefits. The carbohydrates provide a readily available source of energy, which can be particularly useful for a quick pick-me-up. The small amount of fiber from the anko can contribute to digestive health. Furthermore, the simple act of enjoying this traditional treat can offer a sense of comfort and pleasure, contributing to overall well-being.
Tips for Choosing Quality Red Bean Paste
Red bean paste, or anko, is the heart of a delicious dorayaki. Choosing the right one can elevate your Japanese pancake experience. Look for anko that has a smooth, creamy texture, not overly gritty or pasty.
Pay attention to the sweetness level. Some prefer a more intense sweetness, while others prefer a subtler flavor. The label might indicate “koshian” (smooth) or “tsubuan” (coarse), referring to the texture, which can sometimes correlate with sweetness as well. Koshian tends to be sweeter.
Color can also be an indicator of quality. A rich, deep red usually signifies good quality beans and proper cooking. Be wary of pastes that are overly pale or brownish.
Consider the ingredients. Ideally, the paste should primarily contain red beans, sugar, and maybe a touch of salt. Avoid pastes with excessive additives or preservatives.
Lastly, taste a small amount if possible. This is the best way to ensure you enjoy the flavor and texture before committing to a larger batch.