Soft, golden-brown pancakes with a hint of honey and a generous filling of sweet azuki bean paste. Dorayaki are made in a frying pan with a few simple ingredients; moderate, even heat gives them their characteristic color and soft crumb.
Dorayaki are part of Japan’s wagashi confectionery tradition. Their distinctive shape consists of two small, round pancakes with anko in between: a sweet paste made from red azuki beans. The outside is soft with a subtle honey flavor, while the filling is firmer and richer in taste. In Japan, you’ll find both smooth anko and a coarser version with noticeable pieces of bean. Both work well; the choice mainly affects the texture of the center.
The batter seems simple, but the pan’s temperature makes a big difference. If the heat is too high, the honey in the batter browns quickly before the center is cooked through. A frying pan over medium-low heat gives the pancakes time to cook evenly and turn golden brown. A good nonstick pan helps you cook them without a thick layer of fat. If you like, wipe the pan with a little oil using paper towel: there should be no visible layer left behind, or the pancakes will develop mottled spots.
Eggs give the batter structure and flour forms the base; sugar and honey add sweetness and contribute to the color. Baking powder helps keep the pancakes light and fluffy. Let the mixed batter rest briefly so it cooks a little more evenly. Anko is available from Japanese and other Asian grocery stores, often in cans, vacuum packs, or jars. Choose smooth koshian for an even filling or tsubuan for more bite. If the paste is very firm, first loosen it with a spoon; don’t add liquid without a good reason, as the filling needs to stay between the pancakes.
Make the pancakes roughly the same size and spread anko on the less even side of each one. Gently press the top pancake so the filling comes close to the edge without spilling out. Serve dorayaki as a dessert or with green tea, at room temperature so you can fully enjoy their soft texture. Cover any leftovers and store them in the refrigerator; eat them within two days and let them come to room temperature before serving. The refrigerator can make the pancakes firmer, so it’s best not to reheat them for long or at a high temperature.
Whisk the eggs with the sugar and honey in a bowl until smooth. Sift the flour and baking powder over the bowl and fold until no dry flour is visible. Stir in the water and let the batter rest for 10 minutes.
Heat a good nonstick frying pan over medium-low heat. Put a few drops of oil on a paper towel and wipe the pan with it; no visible layer of oil should remain.
Spoon about 1½ tablespoons of batter into the pan for each pancake. Cook a few at a time, leaving space between them. Once small bubbles appear and the edges look dry, flip them over. Cook the second side for about 30 seconds, until lightly golden brown. Transfer them to a plate and repeat with the remaining batter.
Let the pancakes cool until lukewarm. Spread the anko over the less even side of half the pancakes, leaving a narrow border. Place the remaining pancakes on top and press gently to distribute the filling.
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