What is the difference between pancakes and dorayaki?

While both are griddle cakes, dorayaki is smaller, fluffier, and sandwiched with sweet red bean paste. In contrast, American pancakes are typically stacked and served with syrup.

What is a dorayaki pancake?

It’s a traditional Japanese dessert made of two fluffy pancakes with anko (red bean paste) inside.

What is the Japanese pancake with red beans inside?

That’s most likely dorayaki , a popular sweet treat cherished for its soft texture and sweet filling.

What is dorayaki called in English?

Many refer to it as a red bean pancake sandwich , while others prefer the term Japanese sweet pancake .

How do I make dorayaki healthier?

Try swapping in low-fat or plant-based milk , cutting back on sugar, or filling them with fruit puree.

Can dorayaki be made vegan?

Definitely. Use flaxseed or applesauce instead of eggs, and opt for plant-based milk and a vegan sweetener.

Dorayaki Red Bean Pancakes Recipe

Description

These soft and fluffy Japanese dorayaki pancakes are sandwiched with sweet red bean paste and make a delightful treat for all ages. With a smooth texture and evenly browned surface, this recipe also includes a sourdough discard option for a creative twist on the classic snack.

Ingredients

Scale

100 g cake flour, sifted
1/8 tsp salt
1/4 tsp baking soda
50 g egg (about 1 large egg, room temperature)
50 g sugar
7 g honey
90 ml milk
100 g red bean paste (anko filling)

If using sourdough discard:

85 g cake flour
1/8 tsp salt
100 g sourdough discard (unfed)
90 ml milk
50 g egg (about 1 large egg, room temperature)
50 g sugar
15 g oil
1/2 tsp baking soda (add after resting)

Instructions

In a mixing bowl, combine cake flour, salt, and baking soda. Stir to mix.
In another bowl, beat the egg, sugar, and honey until well combined. Add milk and whisk together.
Gradually add the dry ingredients into the wet mixture and whisk until smooth. Let the batter rest for 20 minutes.
For the sourdough discard version, mix all ingredients except baking soda. Cover and refrigerate overnight. The next day, mix baking soda with 1 tsp water and stir it into the batter before cooking.
Preheat a non-stick skillet over medium heat and lightly oil it. Wipe off excess oil with a paper towel to ensure even browning. Lower heat to medium-low.
Drop 1 tablespoon of batter onto the pan. Let it cook until small bubbles form and the edges are no longer wet. Flip and cook the other side for 1 minute. Cover cooked pancakes with a damp towel.
To assemble, spread 1 teaspoon of red bean paste in the center of one pancake. Top with another pancake and gently press the edges to seal.
Serve immediately or wrap in plastic wrap and store in the refrigerator. Reheat briefly in the microwave if desired.

Notes

Use cake flour for a softer and fluffier texture compared to all-purpose flour.
Wiping excess oil from the skillet is crucial for evenly browned pancakes.
Don’t rush the cooking process by increasing the heat; patience ensures perfect results.
Dorayaki can be stored wrapped in the fridge and enjoyed cold or lightly warmed.
You can substitute non-dairy milk if preferred, but use unsweetened versions.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Snack
Method: Pan-frying
Cuisine: Japanese

Nutrition

Serving Size: 1 sandwich with anko filling
Calories: 153 kcal
Sugar: 15 g
Sodium: 105 mg
Fat: 4 g
Saturated Fat: 2 g
Unsaturated Fat: 2 g
Trans Fat: 1 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 31 mg

Keywords: dorayaki, Japanese pancakes, red bean paste dessert, sourdough discard dorayaki, anko pancake sandwich