Description
Learn how to make delicious Dorayaki, Japanese pancakes filled with a soft custard or sweet red bean paste. These fluffy pancakes are perfect for a sweet treat or dessert.
Ingredients
Scale
For the pancakes:
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 1/2 teaspoon baking powder
- 2 tablespoons water
- Neutral oil for cooking
For the custard filling:
- 1 1/2 cups whole milk
- 3 large egg yolks
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Prepare the pancakes: Whisk eggs, sugar, and honey. Sift flour and baking powder, then combine with egg mixture. Add water gradually, rest batter for 15 minutes.
- Make the custard filling: Warm milk in a saucepan. Whisk egg yolks, sugar, cornstarch, and flour. Slowly add hot milk, cook until thickened. Stir in vanilla and butter, cool.
- Cook the pancakes: Heat a skillet, oil lightly. Cook batter in rounds until golden. Cool.
- Assemble: Spread custard on pancakes to form sandwiches.
Notes
- You can use sweet red bean paste instead of custard for a traditional twist.
- Store dorayaki in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days.
Nutrition
- Serving Size: 1 dorayaki
- Calories: 265
- Sugar: 18g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
