Make Ahead

Dorayaki, The Easy Way

April 12, 2012
1 Ratings
  • Makes 10
Author Notes

Dorayaki is a Japanese traditional snack of two pancake layers filled with very sweet bean paste. It's an unusual pancake because there's no liquid other than egg. My friend LE BEC FIN recommended using a cake ring, but I didn't have any. The Japanese use an onion ring! Slice the onion through the middle to make onion rings about 1/2-inch heigh. Soak in water to remove flavor. I just dropped batter from a cup. Don't use a sppon to spread out the batter, it then will be too thin for dorayaki. The bean paste is usually adzuki beans but white beans can also be used. —BoulderGalinTokyo

What You'll Need
  • Dorayaki Pancakes
  • 4 eggs
  • 180 grams sugar
  • 240 grams pastry flour or all-purpose
  • 2 teaspoons baking powder
  • Sweet-Bean Filling (An)
  • 1 18 oz.-can Morinaga Ogura An (already-made bean paste) available from Amazon
  • sugar to taste (may not need)
  • 1 1/2 teaspoons (katakuriko + 2 Tbs. water) optional
  1. Beat eggs and sugar together. Add flour and baking powder and mix a little more. Cover with cling wrap and rest for about one hour.
  2. Make An-- pour beans into a saucepan. Smash with a potato masher. Add sugar (its already sweetened) to make a very sweet paste (like icing). Turn on the heat to medium-low and keep stirring. If it stiffens up and becomes a thick paste, you are done. If not, you can thicken with the katakuriko dissolved in water, keep stirring and add to beans. Keep stirring until it thickens. (You can use cornstarch but it leaves a different texture and taste.)
  3. Make pancakes: Wipe a skillet with oil on a paper towel. Use a 1/4 measuring cup to measure batter, and drop into pan or hotplate grill. It will spread naturally. Cook until bubbles come up to surface, then turn over. When done, remove from pan. Cool.
  4. Spread An filling on top of one pancake, use more on edges than in the middle. Top with another pancake.
  5. Wrap in cling wrap and put in fridge. Eat soon or freeze.
  6. Note about mashing the An Filling: There are two versions of bean paste filling, one chunky like peanut butter and one very smooth which you can do in a food processor if you wish.

See what other Food52ers are saying.

  • BoulderGalinTokyo
  • LeBec Fin
    LeBec Fin

8 Reviews

BoulderGalinTokyo April 19, 2012
Ebilskiver pan--I too was really intrigued by this pan, no there isn't one for dorayaki, but it does look very similar to the takoyaki pan. Since it is a Danish pan, my husband thinks the Danes may have brought to Japan in their travels. Long history of Portugal influence here too. There is a recipe in food52 but I think it's someone's memory of the takoyaki. (And even though I eat sea vegetables everyday I don't like their idea of roasted seaweed on top- leaves an alumium in my mouth.) I also thought the way aargesi described turning them is exactly the same as Takoyaki.
BoulderGalinTokyo April 19, 2012
The onion rigns are only for forming the shape like your cake rings, so since they will be removed I don't think the flavor remains. But that's the old-fashion way. Most dorayaki recipes on line were with pancake mix--a big seller here for other deserts.
LeBec F. April 16, 2012
Onion rings?REAlly??! for forming sweet pancakes?Those Japanese are sooooo clever! I am intrigued- how long do they have to soak to lose their onion flavor? Must be an awfully long time. (Because here , onion rings are often soaked overnight in buttermilk before being fcoated and fried the next day- but they don't lose their onion flavor.) I was wondering, gal, do the Japanese make a pan like an ebilskiver(sp) but with bigger indentations- just for this Dorayaki? I sure would like to find one so i could play more with filled pancakes (filled one-piece pancakes that is.)
LeBec F. April 16, 2012
p.s. our quince , same color as yours,has been in full bloom too! (Our fruit on this one are relatively small and hard and take about a million pounds of sugar to sweeten! yours too?)
What is the yellow? Thermopsis?
BoulderGalinTokyo April 19, 2012
Thats a flowering quince, doesn't make fruit. But I have a KARIN tree that does bear the eastern quince. I did lots of research on it last year. This one must be boiled for 20 minutes before cutting, then reboil in recipe. But tastes like apple (they are in the ROSE family)
BoulderGalinTokyo April 19, 2012
The yellow is en shida. Couldn't find in Japanese Wikipedia, but Eng thermosis is a lupine, and this is a tree-like plant. I will try to find out. Must practice my English (^0^).
LeBec F. April 19, 2012
OH, IF IT'S A TREE,sorry, must be laburnum.golden chain tree.
BoulderGalinTokyo April 23, 2012
LBF, that's right. laburnum. Although mine is not so big yet. Flowers look like pea shoot flowers- know if its edible?