Dorayaki (japanese filled pancakes)

6 servings
15 min
10 min
Very Easy


Number of serving: 6
3 large eggs

8 tablespoon sugar

5 tablespoon milk

2 teaspoon honey

180g self-rising flour

enough sweet red beans for the filling


  • Beat eggs in a bowl and whisk it, then slowly add in sugar and continue to whisk very well.
  • Add milk and honey in the egg mixture.
  • Add sifted flour in the egg mixture gradually until the mixture becomes smooth.
  • Cover the mixture with plastic wrap and let it stand for 30 minutes.
  • Heat a non-stick pan on medium low heat.
  • Pour a scoop of the batter in the pan to make it a small pancake.
  • Turn over when bubbles appear on the surface (about 3 minutes) and cook the other side for 40 sec to 1 minute max.
  • The pancake should have 1 side with coffee color and another side with pale brown color.
  • Place the cake on a wire rack and let it cool.
  • To assemble the Dorayaki, look for 2 pieces with about the same shape and side.
  • Place 1 scoop of sweet red bean on the pale yellow side and cover with another cake with the same side.


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