Dorayaki is what happens when pancakes and sandwiches fall in love. Two fluffy, honey-kissed pancakes hugging a thick slab of sweet red bean paste. Soft, simple, and completely addictive. Make a batch. Eat them all. No judgment.
Makes 5 dorayaki (10 pancakes).
Step-by-Step Instructions
Make Batter
Whisk flour, baking powder, and baking soda in a bowl.
In another bowl, whisk eggs, sugar, and honey until pale and thick (about 2 minutes).
Add water and mirin to egg mixture. Whisk. Pour dry into wet. Stir until just combined. Rest 15 minutes.
Cook Pancakes
Heat a nonstick pan over low-medium heat. Lightly oil. Wipe off excess with a paper towel.
Pour 2 tablespoons of batter into a 3-inch circle. Cook until bubbles appear on top (about 1–2 minutes).
Flip. Cook 30 seconds more until lightly browned. Remove to a rack. Repeat. You need 10 pancakes (5 sandwiches).
Cool
Let pancakes cool completely. Hot pancakes + anko = messy melty sadness.
Assemble
Spread about 2 tablespoons of anko on the flat side of one pancake.
Top with another pancake (flat sides together). Gently press.
Wrap tightly in plastic wrap for 15 minutes (this = chewy, authentic texture).
Serve
Unwrap. Eat with your hands. Try not to eat all five.
Summary
Prep Time: 10 min + rest | Cook Time: 15 min | Total: 25 min + rest
Yield: 5 dorayaki | Difficulty: Easy
Storage Notes
Fridge: 3 days wrapped tightly. Freezer: 1 month. Pro tip: Dorayaki tastes even better the next day — flavors meld, texture gets perfectly chewy. Bring to room temperature or microwave 10 seconds.
