This pancake sandwich recipe known as dorayaki in Japanese is a very popular dessert among Japanese children and adults alike. These treats are easy to make and highly portable. Anko, a red bean paste that regularly appears in Japanese desserts, is sandwiched between two light and fluffy pancakes. Other typical sweet fillings include custard and a chestnut paste called kuri. Japanese immigrants introduced this dish to America where it is served in Japanese American restaurants and homes.
Recipe Servings: 6
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1¼ cup all-purpose flour
- 1 tsp baking soda
- ½ cup sugar
- 1 Tbsp honey
- 2 eggs
- ¾ cup milk
- Oil, as needed for frying
- ½ cup anko (sweet red bean paste)
Directions
- Whisk together the flour and baking soda in a small bowl.
- Combine the sugar, honey, eggs, and milk in a large bowl.
- Stir the flour mixture into the wet mixture.
- Grease a non-stick frying pan will oil and set it over medium-low heat.
- Pour about ⅛ cup of batter into the pan and cook for about 2 minutes on one side, until the edges are firm and the center is full of surfacing bubbles. Flip and cook for 1 minute.
- Repeat process with the rest of the batter. Set pancakes to the side to cool.
- Spread anko, sweet red bean paste, onto one cake and sandwich with another cake. Press the two pancakes together firmly and pinch the edges together. Repeat.
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