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Homemade Dorayaki, Japanese Red Bean Pancake Square
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Homemade Dorayaki, Japanese Red Bean Pancake

Dorayaki is a popular Japanese confectionary made of fluffy, soft castella pancakes and a sweet filling. With this easy recipe, you can try an endless variety of fillings and flavors!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert, Snack
Cuisine: Japanese
Keyword: dorayaki fillings, dorayaki pancake, homemade dorayaki, japanese red bean pancake, red bean paste dorayaki
Servings: 8 pieces
Calories: 190kcal

Ingredients

  • 4 eggs
  • 100 g sugar 1/2 cup, Note 1
  • 63 g honey 3 tbsp
  • 160 g all-purpose flour 1 1/3 cup
  • 1 tsp baking powder
  • 2 tbsp water
  • 520 g red bean paste

Instructions

  • In a large bowl, add the eggs, sugar, and honey. Whisk well until the sugar has dissolved. The eggs do not need to be fluffy.
  • Sift the flour and baking powder into the bowl. Gently whisk the ingredients together until the batter is smooth. Note 2
  • Cover and refrigerate the bowl for 15-20 minutes. Five minutes before the dorayaki pancake batter is done chilling, preheat a nonstick pan over medium-low heat.
  • Take the dorayaki batter out of the refrigerator and stir in the water. You may need to add more or less water depending on your eggs and flour measurement. See the video in the post above to see the right consistency.
  • Pour in a small amount of oil into the nonstick pan and use a paper towel to spread the oil into a thin layer and wipe off excess oil. Note 3
  • Add 2 tbsp of the batter into the pan. Cook for about 2 minutes until the bubbles start appearing and popping on the surface of the pancakes. Then, flip the pancakes over and cook for roughly one more minute. Note 4
  • Transfer the cooked pancakes to a plate and cover them with a damp towel to prevent them from drying out and getting tough. Repeat with the remaining batter.
  • Spread a heaping tablespoon or two of red bean paste onto one pancake, keeping the center thicker. Add another pancake on top and pinch the edge of the pancakes together to create one sandwich. Repeat with the remaining pancakes.
  • Store pancakes in an airtight container for up to 2-3 days. If there are still leftover pancakes, you can wrap them individually in plastic wrap and freeze the pancakes for up to one month.

Notes

  1. You can reduce this down to 1/4 cup (50 grams) if using store-bought red bean paste.
  2. Whisk gently to prevent the pancake from becoming tough.
  3. Wiping off the excess oil helps the dorayaki to develop a nice even-colored exterior. Otherwise, the outside may appear textured or spotty. So, this step is purely for aesthetic purposes.
  4. If the dorayaki is taking more time to cook than the mentioned times, you can increase the heat of your stove.