Japanese Dorayaki
Learn how to make Japanese pancake with this easy dorayaki recipe with custard fillings or red bean paste!
Servings: 12 pairs
Calories: 185kcal
Ingredients
Original
- 2 eggs
- 40 gr sugar
- 1 tbsp honey
- 1 tsp vanilla extract
- 90 gr flour
- 3 gr baking powder
- 1 gr baking soda
- 2 gr salt
- 20 gr milk
Chocolate
- 2 eggs
- 45 gr sugar
- 1 tbsp honey
- 1 tsp vanilla extract
- 90 gr flour
- 1 tbsp cocoa powder
- 1 tsp charcoal powder
- 3 gr baking powder
- 1 gr baking soda
- 2 gr salt
- 20 gr milk
Custard filling
- 3 egg yolks
- 50 gr sugar
- 20 gr flour
- 250 ml milk
- 15 gr butter
- 10 gr cornstarch
Other fillings
- 20 gr Red bean paste
Instructions
Custard Filling
- First we're going to make the custard cream. If you plan to use the store-bought red bean paste, skip these steps, go to step no. 7. Pour milk into sauce pan. Add butter. Put on low heat. Stir until the butter melts. Set aside to let it cool.
- In a bowl, put in egg yolks and sugar. Whisk well. Sieve in flour and cornstarch.
- Add in a little bit of the warm milk. Whisk. This is called tempering.
- Transfer the batter into the sauce pan. Stir well.
- Put on low heat, keep stirring with a spatula until it becomes curd.
- Pour into a bowl, use cling wrap to cover the surface and put in the chiller for a while.
- Pour milk into sauce pan. Add butter. Put on low heat. Stir until the butter melts. Set aside.
- In a bowl, put in egg yolks and sugar.
- Sieve in flour and cornstarch. Whisk well.
- Add in a little bit of the milk. Whisk. This is called tempering.
- Transfer the batter into the sauce pan. Stir well.
- Put on low heat, keep stirring with a spatula until it becomes curd.
- Pour into a bowl, use cling wrap to cover the surface and put in the chiller for a while.
Dorayaki
- Whisk egg, sugar, and salt together. Beat with low speed until sugar dissolves. You can use either a whisk or a hand mixer.
- Sieve in flour, baking powder, and baking soda. Whisk well.
- Add in honey, milk, and vanilla extract. Whisk until incorporated.
- Leave the batter covered for 15 minutes at least.
- Repeat the same way for chocolate/charcoal batter.
- Put a non-stick pan on low heat. Do not use oil or butter.
- Use a ladle to scoop the batter, pour in the center of the pan.
- Let the batter cook for 2 minutes, you can see some pores forming on the surface.
- Flip it gently. Let the other side to cook for 1 minute. Set aside. Continue until all batter is finished.
- Take one piece of dorayaki. Scoop the custard or red bean paste.
- Cover with another piece of dorayaki. Press the sides firmly so they stick together. Slice the dorayaki in the center to see the beautiful pores. Enjoy!
Video
Notes
- Remember not to use any oil or butter in the pan. Butter or oil will not make the surface of the dorayaki smooth.
- Any kinds of fillings can be used. The most common one is red bean. You can also use custards, Nutella, chocolate or cheese filling.
- To get the pores on the pancake texture, you need to let the batter stay still for 15 minutes.
- Toasting on the pan only takes a few minutes. Do not leave it unattended. It takes 2 minutes to wait for the pores to come out, and the other side only needs 1 minute.
Nutrition
Serving: 1pair | Calories: 185kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 109mg | Sodium: 269mg | Potassium: 90mg | Fiber: 1g | Sugar: 16g | Vitamin A: 216IU | Vitamin C: 0.02mg | Calcium: 78mg | Iron: 1mg