Dorayaki - Japanese pancakes

Name: Dorayaki - Japanese pancakes - Agripina D.
Ingredients: 80 g flour 2 eggs 1 tablespoon honey 1/2 teaspoon baking powder 50 g sugar 1; 2 tablespoons water

Dessert - Dorayaki - Japanese pancakes by Agripina D. - Recipia

Since my children discovered the animated series Doraemon, dorayaki has appeared more and more often in our home. I only needed to see how much they love the main character, and I was already testing the first recipe. It's very simple to make and doesn't require complicated ingredients. The taste is similar to fluffy pancakes, but the structure is a bit different. Quick info Total time: about 1 hour and 20 minutes (including chilling time) Preparation time: 10-15 minutes Cooking time: 15-20 minutes (for the entire mixture) Servings: 4 (8-10 small pancakes, so 4 filled dorayaki) Difficulty: easy Recipe type: dessert, quick snack for kids or sweet breaks Ingredients 2 eggs 50 g sugar 80 g flour 1 tablespoon honey 1/2 teaspoon baking powder 1-2 tablespoons water Filling of choice: Anko paste (Azuki beans) or jam (I used plum jam) Preparation steps 1. Crack the eggs into a large bowl. Add the sugar and beat them with a mixer or whisk until they lighten in color and the mixture becomes frothy, about double its original volume. 2. Gradually sprinkle the flour over the eggs, mixing gently to avoid lumps. It's important not to rush this step to achieve a smooth batter. 3. Pour in the tablespoon of honey and mix well until fully combined. 4. Place the baking powder in a small bowl and dissolve it with 1-2 tablespoons of water (start with one, add the second only if you see that the powder doesn't dissolve). Mix well, then pour the solution over the egg and flour mixture. Briefly blend. 5. Cover the bowl with plastic wrap or a lid and refrigerate for an hour. Don't skip this step; it helps with the final texture. 6. Heat a non-stick pan over medium heat. There's no need to grease the pan if it's a good one. Briefly mix the remaining batter from the fridge. 7. Take half a ladle of batter and pour it directly into the center of the pan without spreading it. It will naturally form a fairly thick disc. 8. Let the pancake cook until small bubbles start to appear on the surface. Then carefully flip it to the other side. Both sides should be brown and smooth. Don't press on them. 9. Repeat the steps with the remaining batter. You should get about 8-10 small pancakes, depending on the size of the ladle and how thick you leave them. 10. Let them cool slightly, then fill with Anko paste or jam. Place filling on one pancake and cover with another, like a sandwich. Why I make this recipe often Because it’s quick and the kids love the result. The ingredients are always on hand, and dorayaki holds up well for a few hours at room temperature. They can be filled with any jam without large pieces or with chocolate. Tips and variations Tips If you want rounder and smoother edges, use a perfectly flat pan. Don't increase the heat to speed up cooking; you risk burning the outside and leaving the inside raw. After refrigerating the batter, if it's too thick, thin it with a teaspoon of water. Substitutions Honey can be replaced with agave syrup or maple syrup. For a gluten-free version, try rice flour, although the final texture will be slightly different. Variations If you don't have Anko paste, any thick jam works well – plum, sour cherry, or apricot jam is suitable. You can add chocolate cream inside, but don’t put too much to avoid it spilling out. For a fresher taste, combine the jam with a little grated lemon peel. Serving ideas Serve immediately after assembly or at room temperature. They can be wrapped in a napkin and packed for school. If you want to keep them longer, store them unfilled and fill them shortly before serving. Frequently asked questions 1. Should the dorayaki batter be thick or thin? It’s closer to pancake batter than traditional crepe batter: it flows but is denser and fluffier. If it seems too thick after refrigeration, add 1-2 teaspoons of water. 2. What can I use instead of Anko paste? You can use any jam without fruit pieces, chocolate cream, or peanut butter. Chestnut paste works too if you have it on hand. 3. Why does the batter need to chill in the fridge? It helps the flour to hydrate and the texture to become more uniform. Cold batter spreads on its own and the pancakes come out rounder. 4. How do I know when to flip the pancake? When bubbles appear all over the surface, and the edges start to pull away from the pan, it’s time to flip it. 5. What do I do if I don’t have a good non-stick pan? You can lightly grease it with a brush, but don’t use too much oil or butter, as dorayaki should have a smooth, not fried, surface. Nutritional values Estimated for one serving (without filling): about 160-180 kcal Protein: 4-5 g Carbohydrates: 30-33 g Fats: 2-3 g With filling, values increase depending on what you use. For a dorayaki with jam (2 pancakes with 1 tablespoon jam): about 230 kcal. These are just rough figures. Storage and reheating Dorayaki stores well unfilled for up to 24 hours at room temperature, covered, to prevent drying out. After filling, it’s best to consume them on the same day. I don’t recommend reheating them in the oven, but you can microwave them for 10 seconds if you want them a bit softer. If stored in the fridge, they harden, so let them come to room temperature before eating.

Dorayaki - Japanese pancakes

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