A classic and traditional Japanese confection, Dorayaki is made of two hand-sized American-style pancakes sandwiched together with a sweet filling, the most popular of which is azuki red beans (anko). However, custard, chestnuts (kuri), and cream (matcha cream, cream with fruits, etc.) are also popular. The soft, moist honey pancake with sweet red bean filling goes perfectly with warm and slightly bitter Japanese green tea. Enjoy these dorayaki as an on-the-go treat or as a lunchtime dessert. It’s wildly popular amongst the children and adult alike in Japan. Dorayaki is best described as a dessert with red bean filling between two slices of sweet fluffy pancakes.
Legend has it that the first Dorayaki were made when a samurai named Benkei forgot his gong (‘dora’ in Japanese) upon leaving a farmer’s home where he was hiding and the farmer used the gong to fry the pancakes, thus the name Dorayaki. These are really yummy and great for a brunch or snack.
For perfect golden brown pancakes, make sure to wipe all excess oil off the frying pan’s surface. If you leave oil streaks on the pan, the pancakes will not turn into nice golden color without spots. Don’t worry if the first few doesn’t turn out perfectly; just keep going and you’ll get the hang of it very quickly. It's good to make dorayaki on an electric pan so that the cakes turn evenly brown.
Dorayaki may be perfect for people who have never had any traditional Japanese sweets because it doesn’t have any unusual ingredients. Dorayaki is also called Mikasa, from Mt. Mikasa in Nara, which is next to Osaka.
- 2 large or 3 small eggs
- 2/3 cup sugar
- 1/2 teaspoon baking soda
- 3 tablespoons water (or milk)
- 1 cup all-purpose flour, sifted
- 3/4 pound anko (sweet azuki bean paste)
- *Vegetable oil for frying
- Put eggs and sugar in a bowl and whisk very well.
- Dissolve baking soda in water.
- Add the water into the egg mixture.
- Add sifted flour into the egg mixture gradually.
- Heat a skillet or hot plate and lightly oil it.
- Pour a scoop of the batter into the skillet and make a small pancake. (About 3-4 inches in diameter.)
- Turn over when bubbles appear on the surface.
- Repeat this process to make 8-10 pancakes.
- Cool the pancakes.
- Make pairs of pancakes and put a scoop of anko sweet beans between them.
- If you would like to make thicker pancakes, simply add less water (or milk).
- You can also try to use kuri chestnuts to fill your dorayaki.
- Try mixing 150 grams of prepared azuki beans with 200 milliliters of whipping cream for a luxurious azuki cream filling.