Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Batter
Pan
Filling
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; whisk or electric mixer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Mix · About 15 min
- Whisk eggs, sugar and honey from 2 eggs, 60 g sugar, 15 g honey, 120 g plain flour, 1 tsp baking powder, 50 ml water. Fold in flour and baking powder, then water. Rest 15 minutes.
Cook · About 2 min
- Wipe a nonstick pan with 10 ml neutral oil. Cook 12 small pancakes over medium-low heat for 2 minutes per side, until set.
Check: Look for this result: set.
Fill · About 5 min
- Cool pancakes on a rack. Spread 240 g sweet red bean paste on six and sandwich with the remaining six.
Tips
- Keep pancakes small and the pan lightly oiled for an even surface.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use smooth sweet chestnut paste instead of red bean paste.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Dorayaki close to serving.
FAQ
What matters most when making Dorayaki?
Keep pancakes small and the pan lightly oiled for an even surface.
What can I substitute in Dorayaki?
Use smooth sweet chestnut paste instead of red bean paste.
Can I prepare Dorayaki ahead?
Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Dorayaki close to serving.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
