Dorayaki Japanese pancakes

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   How to make Japanese dorayaki pancakes? Prepare your food. Remove the eggs from the refrigerator in advance or place them in warm water for a few minutes - the pancakes will turn out fluffier. Liquid honey is better suited; if you have thick or candied honey, then melt it in the microwave or in a water bath first. For the layer I used boiled condensed milk.

2. STEP 2

   

   Wash the eggs well and beat them into a bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Pour sugar into the eggs and whisk everything together with a whisk. Add honey and mix the egg mixture well again.

3. STEP 3

   

   Pour in room temperature water and stir.

4. STEP 4

   

   Sift the flour and baking powder - this will not only remove any possible debris, but also saturate the flour with oxygen, which will make the pancakes even fluffier.

5. STEP 5

   

   Stir in flour until smooth. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. The dough should turn out like thick but flowing sour cream.

6. STEP 6

   

   Heat a frying pan over high heat, preferably a non-stick one. Lubricate it with a drop of odorless vegetable oil. You will only need oil before the first pancake; no further greasing is needed. Gently fold the batter into a round pancake. The size of Japanese pancakes can vary, but most often they are fried small.

7. STEP 7

   

   Make the heat medium. Fry the pancake until golden brown on one side, then flip to the other. In general, it’s more convenient to fry several pancakes at once, so that’s what I did later.

8. STEP 8

   

   Fold the finished pancakes in pairs, coating them with boiled condensed milk. Traditionally, sweet bean paste is used as a filling. Chocolate spread, jam, and regular condensed milk are also suitable.

9. STEP 9

   

   Serve the dorayaki to the table. Bon appetit!

Comments on the recipe

Moderator Ksenia

07.08.2023

4.5

I made dorayaki Japanese pancakes for breakfast. Made for 8 servings. I used category C1 eggs and premium flour. I added 20 grams less sugar. I didn’t have honey, so I didn’t replace it with anything. The dough turned out thick, but viscous. I fried the pancakes in a cast iron frying pan over low heat for about 1 minute on each side. The pancakes turned out fluffy, soft, rosy, and very tasty. I didn’t coat them all with boiled condensed milk in advance. I served a choice of condensed milk and sour cream with the pancakes. Each family member chose a supplement to their taste. Thank you very much for the recipe, katushafin!

Helga

07.08.2023

4.9

Of course, I haven’t eaten sweeter than carrots in Asian cuisine, but what delicious dorayaki! There is a specific smell of eggs, but it’s more like I overbeat it xD and there was no honey, I just added more sugar. Next time I will take twice as many ingredients, and with honey, as expected! Thanks for sharing the recipe

Marinochka

07.08.2023

4.6

Dorayaki Japanese pancakes from the land of the rising sun! Light and airy! A traditional Japanese dish that can be compared to the usual pancakes. But dorayaki are not so fatty; when combined with filling, they turn into real homemade cakes. I cook them with different fillings and the taste is different every time. Thank you for reminding me of the recipe!

Laura

07.08.2023

4.5

The pancakes are very tasty and easy to prepare.

Bogdana

07.08.2023

4.7

the first thing I cooked) delicious and simple. I recommend