Soft and Chewy Dorayaki

Soft and Chewy Dorayaki

Soft and chewy dorayaki cakes! They're made with pancake mix and dango flour. Just mix the batter and cook for an authentic, traditional Japanese sweet!

Ingredients: 8 pieces

★ Pancake mix
50 g
★ Dango flour (or mochiko)
50 g
★ Milk
100 ml
★ Eggs
★ Honey
3 tablespoons
★ Mirin
1 tablespoon
★ Soy sauce
1/2 teaspoon
Tsubu-an (chunky sweet red bean paste)
as needed


1. Put all the ★ ingredients into a bowl.
2. Mix the ingredients from step ① until smooth. It's ok if the batter is not thick. Then let the batter rest for 10 minutes and mix again.
3. Heat a very small amount of vegetable oil in a pan and then wipe with paper towel (if using a Teflon pan, no oil is needed). Turn off the heat and let the pan cool a little, then turn the heat on very low until the temperature is constant. Then, pour in the batter to create a "pancake" about 10 cm in diameter.
4. Wait until little holes appear on the surface of the "pancake."
5. Flip and cook the other side. When you can shake the pan and the "pancake" is released, it's done.
6. Let cool on a piece of parchment paper.
7. When it has cooled, spread half of the surface with tsubu-an (chunky sweet bean paste).
8. Fold into a half-moon shape and it's done.

Story Behind this Recipe

Store-bought dorayaki is so soft, chewy and delicious that I decided to create this recipe. The pancake mix makes it so easy, just mix it up! It would have been better if I had made homemade tsubu-an (chunky sweet bean paste) too, but... this time I just used storebought tsubu-an.