Fluffy Dorayaki Pancakes with Sweet Anko Filling
Dorayaki with anko filling
Dorayaki with anko filling
Ingredients
- One 400g tin of pre-cooked azuki beans
- 30 to 50 grams of either light brown or granulated sugar
- Four large eggs
- 120 grams of granulated sugar
- Two tablespoons of sweet rice wine (mirin)
- Two tablespoons of liquid honey
- 200 grams of all-purpose flour
- One teaspoon of baking powder
- One teaspoon of neutral-flavored oil, such as sunflower or canola
Instructions
Step 1
Grab a saucepan and pour in that canned bean along with its liquid — don't you dare drain it! Add 30g of your granulated sugar and just a little pinch of salt to wake everything up. Set the heat to medium-low and let it come to a gentle bubble, stirring every now and then so it doesn't stick to the bottom. After about 15 minutes, you'll notice it starting to thicken and the beans softening nicely — that's when you know it's working. Now here's where you get to choose your adventure: if you want that silky, restaurant-quality texture, grab your hand blender and pulse right in the pot until smooth. Or, working in batches, carefully transfer the mixture to your stand blender and blitz it until creamy. Just be careful with the steam — we don't want any kitchen mishaps! Let that anko cool down completely on the counter first, because it'll keep thickening as it sits.
Step 2
Crack your eggs into a medium mixing bowl and sprinkle in the sugar. Grab a hand mixer or whisk and beat them together until the mixture turns pale, thick, and fluffy—about 3 to 4 minutes should do it. In a separate small bowl, stir together the mirin, honey, and 2 tablespoons of water until well combined. Pour this sweet mixture into the egg mixture and whisk until everything's fully incorporated and your batter looks silky. Sift your flour and baking powder directly over the wet ingredients—this keeps things light and prevents lumps. Using a rubber spatula, gently fold the dry ingredients in with a few quick strokes. Stop mixing as soon as you no longer see streaks of flour; it’s okay if there are a few tiny lumps. Overmixing leads to dense dorayaki, and we want these cakes tender. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature. Give it at least 10 minutes, but if you’ve got time, an hour makes the batter even smoother thanks to that mirin working its magic.
Step 3
Heat your pan over low-medium heat, then take a paper towel dabbed with oil and wipe it evenly across the surface. Give your batter one good stir with a spatula to recombine any settled ingredients, then grab a tablespoon and portion out roughly 2 tablespoons per pancake directly into the center of the pan. Using the back of your spoon or a small offset spatula, gently spread each dollop into a circle about 7 to 8 centimeters wide, keeping them uniform so they cook evenly. Work in small batches, letting each side develop tiny bubbles across the surface and watching for the edges to look matte and dry rather than shiny, which usually takes about 1 to 2 minutes before flipping. Cook the second side just until it picks up a soft golden hue, no more than a minute or so, because these little guys go from perfect to overdone real fast. Keep a close eye on them as you work through the rest of the batter, adjusting the heat if needed, until you've got about 20 delicate, pillowy pancakes ready for their sweet filling.
Step 4
Lay your first pancake flat with the deeper-brown side facing up — that's the one that hit the pan first and developed that gorgeous caramelized crust. Spoon 1 to 2 tablespoons of your cooled azuki bean paste into the center, spreading it gently with the back of a spoon but keeping it away from the edges so nothing oozes out. Place the second pancake on top, browned side down this time, and press lightly so the filling spreads just to the edges without squishing out. Repeat with your remaining pancakes and filling, keeping finished dorayaki covered with a clean kitchen towel to stay soft while you work.
Nutrition Information
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My Tip
For perfectly smooth anko, blend the azuki beans while they're still warm rather than after cooling completely — the residual heat helps break down the beans more efficiently and prevents your blender from seizing up.
Leftovers
Store leftover dorayaki in an airtight container with parchment between layers to keep the pancakes from sticking together and the anko from soaking in too much. They'll stay fresh in the fridge for up to 2 days. To reheat, warm them in a covered microwave-safe dish for 20-30 seconds or give them a quick toast in a
Make It Your Own
Try swapping the plain flour for cake flour and add a pinch of matcha powder to the batter for a delicate green tea twist that pairs beautifully with the sweet red bean.