Dorayaki Recipe: How to Make Japanese Red Bean Pancakes

• 2 large eggs, room temperature
• ⅓ cup superfine sugar, sifted
• 1 tablespoon honey, warmed
• ½ teaspoon baking soda
• 1 cup cake flour, sifted
• 1–2 teaspoons mirin
• Neutral oil
• 9 ounces red bean paste

1. 1

   In a medium bowl, lightly beat eggs.

2. 2

   Add the sugar and warmed honey to the egg mixture, and whisk until light yellow in color, about 3 minutes.

3. 3

   Dissolve baking soda in 3 tablespoons of water.

4. 4

   Add the baking soda to the egg mixture and whisk to combine.

5. 5

   Add sifted flour to the egg mixture and stir until no lumps remain. Do not over-mix.

6. 6

   Cover and let the batter rest in the refrigerator for 30 minutes.

7. 7

   The batter should be thick but pourable. To loosen the batter, add mirin 1 teaspoon at a time.

8. 8

   Meanwhile, heat a griddle or large nonstick frying pan over medium heat. Lightly coat with oil, using a paper towel to blot excess oil.

9. 9

   When the pan is hot, use an ice cream scoop or cookie scoop to pour circles of batter onto the griddle.

10. 10

    When bubbles appear on the surface of the cake after about 1 minute, flip and continue to cook for another 20 seconds.

11. 11

    Transfer cakes to a wire rack and cover with a clean kitchen towel.

12. 12

    Repeat with remaining batter.

13. 13

    Spread red bean paste on the lighter side of one cake, then top with another cake. Repeat until all cakes are filled. Serve immediately.

14. 14

    Wrap leftover dorayaki in plastic wrap and store in an airtight container in the refrigerator or freezer.

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