Japanese pancakes (dorayaki)
Japanese pancakes, dorayaki, are thicker and fluffier than crepes: batter with honey and baking powder, rested 15 minutes, cooked with no fat in the pan. Two discs sandwiched with filling. 40 minutes for 8 pieces.
Instructions
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The batter
Whisk eggs with sugar and honey until pale. Add flour sifted with baking powder, then water gradually, until thick but pourable.
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Batter rest ⏱ 15 min
15 minutes at room temperature. The flour hydrates and the discs come out smooth, without burst bubbles.
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First side ⏱ 2 min
CLEAN nonstick pan, no oil, low-medium heat. A small ladle poured from above so it spreads into a disc. 2 minutes, until bubbles cover the surface.
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Second side ⏱ 1 min
Flip in one motion. 1 minute, just to set. The first side should be an even amber brown.
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Assembly
Sandwich the warm discs two by two with 2 tablespoons of filling, pressed lightly at the edges. Rest under a clean towel so they stay soft.
Good to know
Three things set them apart: honey gives the amber color and moist crumb, baking powder puffs them like pancakes, and a clean, oil-free pan leaves the surface perfectly smooth. The classic filling is sweet adzuki bean paste, but chocolate, mascarpone or jam work too.
Frequently asked questions
What are Japanese pancakes?
Dorayaki: two fluffy honey pancakes sandwiched with filling, classically sweet adzuki bean paste. Thicker and softer than crepes, cooked with no fat.
Why do they come out fluffy?
Baking powder, eggs well whisked with the sugar, and a 15 minute rest. Plus low-medium heat: high heat burns them before they rise.
What do you fill dorayaki with?
Classically red bean paste. Chocolate, mascarpone with raspberries, jam or chestnut cream work just as well.
Can you buy dorayaki ready made?
Yes, frozen: 30 minutes at room temperature and they are like fresh. The no-batter option.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Japanese pancakes (dorayaki)
Japanese pancakes (dorayaki)
Japanese pancakes, dorayaki, are thicker and fluffier than crepes: batter with honey and baking powder, rested 15 minutes, cooked with no fat in the pan. Two discs sandwiched with filling. 40 minutes for 8 pieces.
Notes
Three things set them apart: honey gives the amber color and moist crumb, baking powder puffs them like pancakes, and a clean, oil-free pan leaves the surface perfectly smooth. The classic filling is sweet adzuki bean paste, but chocolate, mascarpone or jam work too.
