chocolate dorayaki

Dorayaki Recipe: How to Make Your Dorayaki Pancakes Fluffy

This story is about Dorayaki pancake – the most favorite food of Doraemon – a robotic cat with a magic pocket coming from the 22nd century. Let’s step into the story of Dorayaki pancake as well as the Dorayaki recipe that makes the lovely robotic cat never resist the temptation of it.

When I was a kid, I used to be interested in Doraemon- a popular Japanese manga series. Doraemon is a smart robotic cat sent back in time to protect and guide Nobita – a young boy is all thumbs but kind-hearted.

And now, my little girl, Sarah, also becomes a fan of Doraemon –. Sarah loves all of Doraemon’s printed things, and she is trying to have a huge Doraemon collection.

Sarah is very curious about Doraemon’s “magic” pocket in front of his stomach. And she wished she had it in order to pull out any amazing gadgets. And I know Sarah is also curious about Dorayaki – Doraemon’s most favorite food.

Dorayaki is a traditional Japanese cake that consists of two small pancakes wrapped around a filling of Azuki red bean paste.

Why is a blue robotic cat in rapture about Dorayaki at all times, and he could never resist the temptation of Dorayaki? Sarah used to tell me “Mom, I really want to try Dorayaki out. I want to know how great it is.”

And so do I. How special Dorayaki is? After a few attempts, I had the answer. And finally, I had my own Dorayaki recipe down.

How about you? Let’s start with me and find out the interests of the Dorayaki recipe.

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Ingredients of Dorayaki Recipe

  • Cake flour, ¾ cup 
  • Baking powder, ½ tsp
  • Caster sugar, 1tbsp
  • Egg, 1 whole egg + 1 yolk
  • Whole milk, ⅓ cup
  • Honey, ½ tbsp
  • Vegetable oil, 2 tsp
  • Vanilla extract, ½ tsp
  • 1 egg white – at room temperature
  • Sugar, 4 tsp
  • Cream of tartar, 1/8 tsp

Fillings: Azuki <red bean paste>

Step by Step Directions

*Prepare The Yolk and Flour Mixture

  • Place one whole egg and one yolk into a large bowl. Sift sugar then add honey, vanilla extract, whole milk, and vegetable oil to the bowl of egg. Whisk until well-combined.
  • Sieve the cake flour and baking powder into the mixture, mix well until all of the ingredients are combined and incorporated into a smooth and fine mixture.

*Beat The Egg White

  • In another bowl, place one egg white, 4tsp sugar, ⅛ tsp cream of tartar. Beat at low speed then gradually raise the speed to highest. Continue beating until the egg white reaches soft peach.
  • Reduce the speed to the medium-low then beating for 1-2 minutes more until stiff peach.

*Fold The Egg White Into The Yolk Mixture

  • Put ⅓ of egg white portion to the mixture of yolk and flour. Gently stir with a whisk to let egg white and yolk mixture incorporated. This step will loosen the mixture and it will be easier to fold the remaining egg white in the mixture.
  • Add another portion of egg white to the mixture then fold with a spatula. Continue with the rest of egg white until the mixture is slightly foamy with almost no large bubbles.

*Fry The Dorayaki

  • Heat a non-stick pan over medium-low heat for a few minutes.
  • Place a small piece of butter into the pan or splash a thin layer of vegetable oil over the surface of the pan. Coat the pan with this melted butter or vegetable oil by a paper towel
  • Completely remove all of the excess butter or vegetable oil with a clean paper towel. This step will prevent your dorayaki from getting brown unevenly.
  • Pour 1 tbsp of batter into the pan. Remember to pour straight down into the pan. In order to spread the batter, don’t stir it and just make small swirls with the spoon in the middle of the cake.
  • Fry for 1-2 minutes and make sure that the pan is on low heat because your dorayaki will be burnt very quickly if the pan is too hot.
  • Easy to check the ready time to flip the cake over onto the other side by using a spatula touching the edge of the cake. The bottom of the cake is ready to flip if there is no wet crumbs stick to the spatula. After flipping, cook for just 1 or 2 more minutes.
  • Repeat the above step to check the texture of the cake by slightly touching its edge with a spatula. Your cake will be ready when its edge is completely dry, and there is no crumbs stick the spatula.
  • Continue with the rest of the batter. Remove the dorayaki pancakes that are ready from the pan and put them on the rack to let them cool down completely.

Pro Tips

Don’t break the air bubbles while folding the egg mixture and the flour together. These air bubbles will make your pancakes fluffy.

  • It is better to use butter than vegetable oil to fry dorayaki. Butter will add richness and flavor to your Dorayaki pancakes.
  • You should fry your dorayaki on low heat to prevent burning cakes.

Storage and Serving

  • Make sandwich with Azuki red bean paste and enjoy
  • You should fill your cake right before serving to enjoy the freshly-made fillings.
  • Cover your Dorayaki with plastic wrap and put them in fridge and serve for 1 or 2 days. Warm up the Dorayaki in a microwave before each serving.
  • By putting your Dorayaki in an airtight container and freeze, your pancakes can be stored for 2-3 months.

Thanks For Dropping By!

Did you like this Dorayaki recipe? That was simple, wasn’t it?

I hope your Dorayaki pancakes turned out delicious and your family absolutely loved them.

Dorayaki’s traditional filling is Azuki red bean paste, but I suggest that you can explore more different flavors with other fillings such as Nutella, peanut butter, custard cream, or matcha custard cream. You can try any kinds of fillings you love. And tell me how interesting they are.

Let me know your comments and suggestions by leaving them in the comment section below. I will try to get back to you as soon as possible I can. Thanks for dropping by, and best of luck!

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