Indulge in Fluffy Dorayaki Pancakes for Sweet Bliss

Experience the joy of making Dorayaki Pancakes with a soft and fluffy texture, perfect for brunch or dessert.

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Prep Time 30

Cook Time 20

Resting Time 30

Total Time 1 20

Servings: 4 pancakes

Course: Desserts

Cuisine: Japanese

Calories: 210

Ingredients Equipment Method Nutrition Notes

Ingredients

Pancake Batter

2 large Eggs Fresh eggs provide structure and richness.
100 g Granulated Sugar Substitute with coconut sugar for a healthier option.
1 tablespoon Honey Maple syrup can be used as a substitute.
1 tablespoon Mirin Optional, adds depth of flavor; substitute with additional honey.
1 teaspoon Baking Soda Can use baking powder instead.
2 tablespoons Water Adjusts batter consistency; milk can be used for a richer flavor.
120 g All-purpose Flour Sifted; substitute with gluten-free flour if needed.
1 tablespoon Vegetable Oil For greasing; butter can also be used.

Anko Filling

250 g Dried Azuki Beans Canned red beans can be used for a quicker alternative.
250 g Granulated Sugar Adjust sweetness to taste.
pinch Salt Enhances flavor.
Water For soaking and cooking.

Equipment

Mixing Bowl
Pot
Non-stick frying pan

Method

Preparation

Soak the beans overnight in water.
Cook the soaked beans in a pot with fresh water until tender.
Prepare the anko filling by cooking the beans with sugar and salt.
Mix the pancake batter ingredients in a bowl.
Combine dry ingredients and let the batter rest.
Cook pancakes in a greased frying pan.
Assemble the dorayaki by filling pancakes with anko.
Serve warm or at room temperature.

Nutrition

Serving: 1pancakeCalories: 210kcalCarbohydrates: 40gProtein: 6gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 150mgPotassium: 90mgFiber: 2gSugar: 10gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Experiment with different fillings such as Nutella or fresh fruit for variety.

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