My Dorayaki (Red Bean Paste Pancake)

My Dorayaki (Red Bean Paste Pancake)

They're best consumed the next day! I'm so proud of my moist dorayaki recipe. You can make it quick and easy with ingredients stocked in your pantry.

Ingredients: Eight 8 cm-sized dorayaki

■Cake flour
100 g
■Baking powder
6 g
2 large
◎Brown sugar (preferably light-brown sugar)
60 g
10 g
1 tablespoon
a pinch
Milk or water
2-3 tablespoons
Tsubu-an (Recipe ID: 1108089)
300 g


1. Combine the ■ ingredients and sift. Bring the eggs to room temperature. Divide the tsubu-an into eight portions.
2. Add all ◎ ingredients in a bowl. Suspend the bowl over warm water and use a hand mixer to whisk until pale and thick (like making castella cakes).
3. It should look like this.
4. Add ■ ingredients into the bowl from Step 3. Cut the batter lightly with a spatula. Add milk or water to loosen the batter, as seen in the photo.
5. For each dorayaki pancake, scoop 1 tablespoon of batter and pour onto a non-stick frying pan. Cook over low heat until nicely browned. Flip over and brown the other side to finish.
6. The amount of bean paste is up to you. Refer to listed amount as a guideline.
7. To store them, wrap each dorayaki with plastic wrap. This will keep them moist and tasty!
8. For best results, set aside for half a day. They'll become moist and delicious.
9. My husband loves it! He says it's just like the ones from a store.
10. Sandwich matcha ice cream for a twist (Recipe ID: 1107973).

Story Behind this Recipe

I was craving moist dorayaki that wasn't too sweet.