Dorayaki Recipe

Eggs: Provides structure and richness to the pancakes.

Sugar: Adds sweetness to the batter.

Honey: Enhances the flavor and adds a slight caramel note.

All-purpose flour: The base of the batter, giving the pancakes their structure.

Baking powder: Helps the pancakes rise and become fluffy.

Water: Adjusts the consistency of the batter.

Sweet red bean paste: The filling for the dorayaki, providing a sweet and creamy contrast to the pancakes.

To achieve perfectly round pancakes for your dorayaki, use a squeeze bottle to pour the batter onto the pan. This allows for better control over the size and shape, ensuring uniformity.

• 2 large eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water per egg. This mixture mimics the binding properties of eggs and is suitable for vegan diets.

• 50 g sugar - Substitute with maple syrup: Use ¾ cup of maple syrup for every cup of sugar. It adds a different but pleasant sweetness and moisture to the batter.

• 1 tablespoon honey - Substitute with agave nectar: Agave nectar has a similar consistency and sweetness level, making it a good alternative for honey.

• 100 g all-purpose flour - Substitute with gluten-free flour blend: Use a 1:1 ratio of gluten-free flour blend to make the recipe suitable for those with gluten intolerance.

• 1 teaspoon baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar to replace 1 teaspoon of baking powder. This combination will provide the same leavening effect.

• 2 tablespoon water - Substitute with milk: Milk can add a richer flavor and slightly more moisture to the batter.

• 150 g sweet red bean paste - Substitute with sweetened chestnut paste: Sweetened chestnut paste has a similar texture and sweetness, making it a good alternative for red bean paste.

• Allow the dorayaki to cool completely before storing. This prevents condensation, which can make the pancakes soggy.
• Place a sheet of parchment paper between each pancake to prevent them from sticking together.
• Store the dorayaki in an airtight container at room temperature if you plan to consume them within 1-2 days.
• For longer storage, place the dorayaki in a single layer on a baking sheet and freeze until solid. This ensures they don't stick together.
• Once frozen, transfer the dorayaki to a resealable freezer bag or airtight container. Label with the date to keep track.
• When ready to enjoy, thaw the dorayaki at room temperature for about 30 minutes or microwave for a few seconds until soft.
• If you prefer a warm treat, reheat the dorayaki in a non-stick pan over low heat for a few minutes on each side.

• Microwave Method:

  1. Place the dorayaki on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Heat on medium power for 20-30 seconds.
  4. Check if warm; if not, continue in 10-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the dorayaki in aluminum foil to keep them moist.
  3. Place on a baking sheet and heat for 5-7 minutes.
  4. Check if warm; if not, continue in 2-minute intervals.

• Steaming Method:

  1. Set up a steamer and bring water to a boil.
  2. Place the dorayaki on a heatproof plate inside the steamer.
  3. Steam for 3-5 minutes until heated through.
  4. Remove carefully to avoid burning yourself with the steam.

• Skillet Method:

  1. Heat a non-stick skillet over low heat.
  2. Place the dorayaki in the skillet and cover with a lid.
  3. Heat for 1-2 minutes on each side until warm.
  4. Be cautious not to overheat, as this can dry out the dorayaki.

• Air Fryer Method:

  1. Preheat the air fryer to 320°F (160°C).
  2. Place the dorayaki in the air fryer basket.
  3. Heat for 3-4 minutes, checking halfway through.
  4. Remove and let cool slightly before serving.

• Mixing bowl: A large bowl used to combine and whisk the ingredients together.

• Whisk: A tool used to beat the eggs, sugar, and honey until frothy.

• Sifter: A device to sift the flour and baking powder to ensure a smooth batter.

• Non-stick pan: A pan that prevents the batter from sticking while cooking the pancakes.

• Spatula: A tool to flip the pancakes once bubbles form on the surface.

• Measuring spoons: Tools to measure out the honey and baking powder accurately.

• Measuring cup: A tool to measure the water and flour precisely.

• Cooling rack: A rack to let the pancakes cool down before spreading the red bean paste.

• Spoon: A utensil to spread the sweet red bean paste on the pancakes.

Prepare ingredients in advance: Measure and set aside all ingredients before starting. This ensures a smooth cooking process.

Use a squeeze bottle: Pour the batter into a squeeze bottle for easy and uniform pancake shapes.

Cook multiple pancakes: Use a large non-stick pan to cook several pancakes at once, saving time.

Preheat the pan: Make sure the pan is properly preheated to cook the pancakes evenly and quickly.

Use store-bought red bean paste: If you're short on time, opt for store-bought red bean paste instead of making it from scratch.