Description
My favorite traditional Japanese snack! Dorayaki is made with sweet azuki bean paste served between fluffy pancakes.
Ingredients
Units
Scale
- 3 large eggs
- 1/4 cup granulated sugar
- 3 tablespoons honey
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons water
- vegetable oil for the skillet
- anko (Japanese red bean paste, click here for recipe)
Instructions
- Make the batter. Whisk eggs, sugar and honey in a large bowl and set aside. In a separate bowl, mix flour and baking powder. Then slowly add the flour and baking soda to the egg and sugar mixture while whisking and add water. The batter should be thick but easy to pour at the same time (like pancake batter – not a sticky bread dough).
- Prepare the skillet. Brush a little oil in the skillet and use a paper towel to remove the excess oil drops. It’s important for the pan to have as little oil as possible since we want the pancake to have a uniform brown color.
- Measure and pour the batter. Turn the stovetop heat to low and slowly pour about 3 tablespoons of batter into the pan in a swirling motion (this helps in making the pancake perfectly round). If your pan is big enough to hold more than one (mine is able to make two pancakes at the same time), go ahead and make multiple pancakes.
- Flip the pancakes. When the top of the pancake is bubbling – after about 2-3 minutes – flip it over and cook for another 2-3 minutes. Repeat this step until all the batter is used.
- Assemble the dorayaki. Grab a pancake and spread 2-3 tablespoons of anko. Top with another pancake and set aside. Repeat until all the pancakes are used. Serve.
Notes
Store leftover dorayaki in a cool, dry place individually wrapped in plastic wrap – or inside an airtight food storage container – for up to 3 days.
Nutrition
- Serving Size: 1 dorayaki
- Calories: 367
- Sugar: 42.2g
- Sodium: 640.7mg
- Fat: 3.9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 0.9g
- Trans Fat: 0g
- Carbohydrates: 74.5g
- Fiber: 3g
- Protein: 10.1g
- Cholesterol: 139.5g
