Dorayaki (Japanese red bean pancake sandwiches)
Soft, sweet Japanese pancake sandwiches filled with smooth red bean paste — easy to make and perfect for afternoon tea.
Dorayaki are little Japanese pancake sandwiches with a kiss of sweetness and a generous filling of sweet red bean paste. They’re cosy, not fussy — perfect for an afternoon pick-me-up or to serve with tea.
This recipe keeps things simple by using shop-bought sweet red bean paste so you get great results without a long simmer. The trick is a gentle batter and a cool pan — that’s how you get the pillowy, slightly chewy texture everyone loves.
Ingredients
- 240 g plain flour
- 10 g baking powder
- 100 g caster sugar
- salt — a pinch
- 4 large eggs
- 30 ml honey
- 240 ml milk — whole or semi-skimmed
- 30 ml vegetable oil — plus a little extra for the pan
- 480 g sweet red bean paste — ready-made tinned anko or shop-bought
Instructions
Sift the plain flour and baking powder into a large bowl, then add the caster sugar and salt. Stir briefly to combine.
In a separate bowl, whisk the large eggs with the honey until smooth and slightly frothy. Stir in the milk and vegetable oil.
Make a well in the dry ingredients and pour in the wet mix. Fold together gently until just combined — a few small lumps are fine. Do not overmix or the pancakes will be tough.
Cover the bowl and leave the batter to rest at room temperature for 30 minutes. This relaxes the gluten and gives a smoother texture.
Heat a non-stick frying pan over a low to medium-low heat. Lightly brush with vegetable oil, then wipe away excess with kitchen paper so the pan is just lightly glazed.
For each pancake, pour about 45–60 ml of batter into the pan to make a 7–8 cm round. Cook gently until small bubbles appear across the surface and the edges look set, about 1–1½ minutes, then flip and cook the other side for 30–45 seconds until lightly golden. Repeat in batches, keeping finished pancakes covered with a clean tea towel so they stay soft.
Allow the pancakes to cool for a minute so they are still warm but not piping hot. Spoon about 60 g of sweet red bean paste onto one pancake and sandwich with a second pancake. Repeat to make 8 dorayaki.
Serve at room temperature. Dorayaki are best eaten the day they are made but will keep in an airtight container in the fridge for up to 2 days; bring back to room temperature before serving.
Tips
- Rest the batter for 30 minutes — it makes a noticeable difference to texture and helps the pancakes brown evenly.
- Use a small ladle or 45–60 ml measure for uniform pancakes so sandwiches match up easily.
- Wipe the pan between batches with kitchen paper lightly oiled; too much oil makes the edges crisp rather than soft.
- If your anko is very stiff, warm it slightly to make spooning easier — avoid heating it too much or it will become runny.
- Make ahead: stack pancakes separated with baking paper and store in the fridge for 24 hours, assemble just before serving.
Substitutions
sweet red bean paste → mashed sweetened chestnuts or Nutella in identical quantity
Noticeably differenthoney → mirin or maple syrup, 30 ml
Stays closemilk → unsweetened soya milk, 240 ml
Stays close
Nutrition
Per serving · estimated
- 405
- Calories
- 10 g
- Protein
- 74 g
- Carbs
- 8 g
- Fat
- 4 g
- Fibre
- 33 g
- Sugar
- 160 mg
- Sodium
FAQ
Can I make the red bean paste from dried beans?
Yes — cook azuki beans until tender, sweeten while hot and mash or blitz to a paste. It takes time (several hours including soaking and simmering) but gives authentic flavour.
Why are my dorayaki flat or tough?
Overmixing develops gluten; mix until just combined. Also check your pan temperature — too hot browns the outside before the centre sets.
How do I store leftover dorayaki?
Assembled dorayaki keep in an airtight container in the fridge for up to 2 days; return to room temperature before eating. Unassembled pancakes freeze well for up to 1 month.
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