Dorayaki is a Japanese confection consisting of two pancakes sandwiching (traditionally) red bean paste. The batter is very similar to Japanese castella sponge cake, just less fluffy and thinned down to create the correct shape. It has the addition of a chemical leavener (baking powder) to rise instead of relying on the aeration of whipped eggs.

There are other fillings that people have come up with, such as purin, whipped cream, ice cream, or fruit. You can also flavor the pancakes if you want.

Please check out my Rainbow Dango recipe for a brief explanation of how to flavor the bean pastes. This recipe was made using up the leftover bean pastes from that project (hence the miniature size), but you can just use red bean paste if you want the typical snack.

Normal dorayaki: 3 Tablespoons batter

My dorayaki: less than 1 Tablespoon batter

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Ingredients

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• 4 large eggs

• 140 g sugar (140 g = ⅔ cup)

• 2 Tablespoons honey

• 160 g all-purpose flour (plain flour) (160 g = 1⅓ cup, fluffed and scooped into the cup)

• 1 teaspoon baking powder

• 1-2 Tablespoons water 

• 1 teaspoon neutral-flavored oil (vegetable, canola, etc) (for cooking)

• 520 g red bean paste or other bean paste/filling (520 g = 18 oz)

 

Instructions

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1. In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture becomes fluffy.

2. Sift flour and baking powder into the bowl and mix all together. Rest in the fridge for 15 minutes.

3. The batter should be slightly smoother now. Stir in 1 Tbsp. of water. Depending on the size of eggs and how accurate your flour measurement is, the water amount may vary but it should be 1-2 Tbsp.

4. Heat a large non-stick frying pan over medium-low heat (closer to low). It's best to take your time and heat slowly.  Preheat the pan with the lowest heat setting for 5 minutes.  Dip a paper towel in vegetable oil and coat the bottom of the pan with the oil. Then remove the oil completely (that's the key for evenly evenly-golden brown dorayaki surface). With a ladle or a small measuring cup, pour 3 Tbsp. of the batter from 3 inches (8 cm.) above the pan to create 3-inch (8 cm.) diameter pancakes.

5. When you see the entire surface of the batter starting to bubble, flip over and cook the other side. You can always peek underneath to see how golden-brown your dorayaki is.

6. Transfer to a plate and cover up with a damp towel to prevent from drying. You do not need to oil the pan again. Continue making pancakes (you can make about 12 normal-sized pancakes).

7. Make a sandwich with red bean paste. Put more red bean paste in the center so the shape of dorayaki will be curved (middle part should be thicker). Wrap dorayaki with plastic wrap until ready to serve.

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Flavors pictured:
 

• Strawberry piece with red bean paste

• Strawberry white bean paste

• Plain white bean paste

• Matcha white bean paste

• Black sesame white bean paste

• Red bean paste

• Dorapurin (dorayaki-purin)​​