Dorayaki  Recipe (makes 8-9 dorayakis)


4 whole eggs (I’d used 55g eggs)
100g sugar (I’d used Japanese sanontou 三温糖 for more flavour but basically any light-coloured brown sugar works well. If not available regular caster or fine-grained sugar is perfectly fine too!)
1 tbsp honey (I’d used Acacia honey)
160g cake/pastry flour (any low-gluten flour, but regular all-purpose/plain flour works well too!)
1 tsp baking powder
1/2 tsp baking soda, for softer and fluffier textures (optional)
2-3 tbsp water (adjust according to batter consistency)
Cooking oil for greasing, preferably light-coloured and flavourless

For making tsubushi’an 潰し餡, please refer to here for recipe and instructions. Otherwise, storebought tsubushi’an or ogura’an filling would work too. Though homemade allows much more control over the level of sweetness and texture.


In a large mixing bowl, add whole eggs, sugar, honey and whisk until the mixture is all bubbly and slightly pale.
Sift flour, baking powder together with baking soda (if using) and carefully mix into the wet ingredient mixture in 2-3 additions. Stir until all the ingredients are just incorporated and there are no flour lumps. Do not overmix the batter to prevent working up the gluten.
Check the consistency of the batter and add water to adjust accordingly. It should be reasonably thick and definitely not runny. Cover mixing bowl with a teatowel or plate and leave to sit for 30 mins or so. This allows any large air bubbles trapped to be released and to relax any gluten worked up from the mixing process.
Heat a flat and non-stick frying pan over medium-low flame and grease the pan very lightly with a light-coloured, flavourless cooking oil. Wipe off any excess oil with a kitchen paper napkin.
Using a chinese soup spoon, drop a spoonful of batter onto the heated pan. Repeat procedure to make more pancakes in one batch but take note not to overcrowd the pan.
Using a flat wooden or silicone heatproof spatula, flip the pancakes carefully when the bottom layer is cooked and could be dislodged easily. Cook the other side until it turns lightly brown and no longer sticky.
Repeat the process until all the batter is completely used up. Place the cooked pancakes on a plate and cover them with a tea towel (I’d used the dome of my cake stand) to keep them moist.
Match the pancakes according to size and fill one pancake by placing a spoonful dollop of tsubushi’an in the middle of it. Cover with the other pancake and gently press down to work the filling towards the edges.
Repeat until all the pancakes are used up.
Serve immediately. Can be left covered at room temperature for up to 2 days

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