Dorayaki recipe

Dorayaki recipe: japanese pancake with white bean anko paste and cherry blossom leaf

Dorayaki, a delicious japanese pancake, is a popular pastry in Japan made of two fluffy pancakes with a sweet filling called anko. Traditionally made with red bean anko, this original version reimagines the classic recipe by using white bean anko paste, flavored with cherry blossom leaf (sakura). This Japanese dorayaki pancake is a true delight, both light and sweet, perfect for Japanese cuisine lovers.

Ingredients for dorayaki (6 servings) :

- 100g of flour

- 1/2 packet of baking powder

- 10 cl of mirin (NISMIKM2 reference)

- 2 tablespoons of water

- 2 large eggs

- 60g of sugar

- White bean anko paste with cherry blossom leaf (NISSSG10 reference)

Preparing the dorayaki batter:

- Mix the flour and baking powder, sift it one or two times into a large bowl.

- Then mix the mirin and water together.

- In another bowl, crack the eggs and beat them lightly with a whisk for 10 to 15 seconds. Add the sugar to the eggs and continue whisking until the sugar dissolves and the egg mixture lightens in color (about 2 to 3 minutes by hand).

- Add the mirin mixture and the flour all at once. Whisk until the batter is smooth and lump-free. The batter should be a bit thick but not too runny. Cover the bowl with plastic wrap -and place it in the refrigerator for at least 30 minutes.

Cooking the dorayaki pancakes:

- Heat a crepe pan over medium-low heat for about 5 minutes (target temperature 160℃). Brush the surface of the pan with a little oil.

- Pour the batter from about 20 cm above the pan, forming a circle of 7 to 8 cm in diameter. Cover with a heat-resistant lid and cook over low heat.

- When the surface of the dorayaki bubbles (about 45 seconds to 1 minute), quickly flip it over using a spatula.

- Cook for another 25 to 30 seconds until the bottom is slightly golden.

- Be careful not to overcook the dorayaki. Flip it when a ring of bubbles appears around the edges, and the center looks slightly moist but set.

- When serving, spread the anko paste about 2mm thick on the base of one dorayaki and cover with a second dorayaki.

- Repeat the process and serve immediately.

- The time for bubbles to appear depends on the pan and the heat level. It's best to observe the surface of the pancake. Cover the dorayaki with a slightly damp cloth if you're not serving them immediately to prevent them from drying out.

How to eat dorayaki?

Eating a dorayaki is a simple yet delightful pleasure. To savor it, just hold it in your hand and bite into it directly, like a soft little cake. The sweetness of the anko paste and the lightness of the pancakes will delight your taste buds. While it’s delicious on its own, a red bean dorayaki pairs perfectly with a cup of Japanese green tea. The subtle taste of the tea helps balance the sweetness of the anko paste and enhances the overall flavor experience. Dorayaki is often enjoyed as a snack or for breakfast in Japan. It can be served with fresh fruit or even accompanied by other Japanese treats like mochi for a light yet satisfying meal.

Fully enjoy its sweet taste and subtle fragrance, especially if you’ve added the cherry blossom leaf anko paste, which provides a lovely floral note.

Dorayaki, often associated with red bean anko paste, takes on a new dimension with this recipe for dorayaki made with white bean anko paste and cherry blossom leaf. This Japanese dorayaki pancake is the perfect treat to accompany your tea or to enjoy during an afternoon snack. Let yourself be seduced by this original version of the dorayaki recipe, blending tradition with a unique floral fragrance. Prepare your homemade dorayaki and indulge in this delicious Japanese pastry!