Dorayaki – Japanese Pancakes Filled with Soft Custard Recipe
If you have a soft spot for fluffy, sweet pancakes with a delightful twist, you are going to adore this Dorayaki – Japanese Pancakes Filled with Soft Custard Recipe. Traditionally, dorayaki is filled with red bean paste, but this version swaps it out for a luscious homemade custard that melts in your mouth with every bite. Imagine golden, slightly chewy pancakes sandwiching a smooth, creamy filling, perfect for a cozy snack or a charming dessert alongside your favorite tea. This recipe is easy to follow and will quickly become one of your treasured favorites!
Ingredients You’ll Need
These ingredients are wonderfully simple yet crucial for creating that perfect balance of texture and flavor in your dorayaki. Each one plays a role in ensuring your pancakes are fluffy and golden while the custard filling is silky and rich.
- 2 large eggs: Provide structure and richness to the pancakes and custard.
- ½ cup granulated sugar: Sweetens both batter and custard just right.
- 1 tablespoon honey: Adds a gentle floral sweetness and helps create tender pancake texture.
- ¾ cup all-purpose flour: The base for the pancakes, contributes to their soft crumb.
- ½ teaspoon baking powder: Ensures the pancakes are light and airy.
- 2 tablespoons water: Helps smooth out the pancake batter to the perfect consistency.
- Neutral oil for greasing: Keeps pancakes from sticking without altering flavor.
- 1 cup whole milk: Gives the custard a creamy, velvety texture.
- 2 egg yolks: Make the custard rich and smooth.
- 3 tablespoons granulated sugar: Sweetens the custard gently.
- 1 tablespoon cornstarch: Thickens the custard without heaviness.
- 1 tablespoon all-purpose flour: Adds body to the custard for a perfect scoopable texture.
- ½ teaspoon vanilla extract: Brings warmth and depth to the custard’s flavor.
- Pinch of salt: Balances sweetness and enhances overall taste.
How to Make Dorayaki – Japanese Pancakes Filled with Soft Custard Recipe
Step 1: Prepare the Custard Filling
Start by whisking the egg yolks, sugar, cornstarch, flour, and a pinch of salt in a small saucepan. Slowly pour in the milk while whisking constantly to avoid any lumps. Place the pan over medium heat and keep whisking briskly until the mixture thickens delightfully, about 5 to 7 minutes. Once thickened, remove the saucepan from the heat and stir in vanilla extract for an aromatic finish. Transfer the custard to a bowl, cover it with plastic wrap directly touching the surface to prevent a skin from forming, and refrigerate until completely cooled and firm.
Step 2: Make the Pancake Batter
Beat together eggs, sugar, and honey in a bowl until the mixture turns pale and frothy — this step adds airiness to your pancakes. Next, sift in the flour and baking powder to ensure everything is well combined and free from clumps. Add water gradually, mixing gently until your batter is smooth and has a slightly thick consistency. Let the batter rest at room temperature for about 15 minutes; this resting period helps create tender pancakes with the perfect chew.
Step 3: Cook the Pancakes
Warm a non-stick skillet over medium-low heat and lightly grease it with neutral oil. Pour about 1½ tablespoons of batter to form neat, small circles—these will be your pancake “discs.” Cook each for 1 to 2 minutes until bubbles appear and edges begin to set, then flip and cook the other side for an additional 30 seconds. The pancakes should be soft, golden, and slightly chewy. Remove them from the skillet and allow to cool completely before filling.
Step 4: Assemble Your Dorayaki
Once your pancakes and custard are both cool, it’s time for the fun part. Generously spoon or pipe the soft custard onto the flat side of one pancake, then sandwich it with another pancake. Press gently to seal the filling inside without squeezing the custard out. Continue assembling all remaining pancakes this way. Your Dorayaki – Japanese Pancakes Filled with Soft Custard Recipe is now ready to enjoy!
How to Serve Dorayaki – Japanese Pancakes Filled with Soft Custard Recipe
Garnishes
To add a little flair to your dorayaki, consider sprinkling powdered sugar over the top or placing a few edible flowers beside them. A light dusting of matcha powder can bring an authentic Japanese touch and a subtle bitterness that contrasts beautifully with the sweet custard.
Side Dishes
These pancakes pair perfectly with a cup of green or hojicha tea, which complements the custard’s creaminess. You can also serve fresh fruits like sliced strawberries or mandarins for a refreshing burst of flavor that balances the dessert’s richness.
Creative Ways to Present
Try stacking the dorayaki on a decorative plate and garnishing with a drizzle of chocolate or caramel sauce for an elegant dessert display. Alternatively, serve them alongside small bowls of different custard flavors—such as matcha or chocolate—so guests can customize their own sweet sandwiches.
Make Ahead and Storage
Storing Leftovers
If you have any leftover dorayaki, place them in an airtight container and store them in the refrigerator. They will keep well for up to two days, maintaining the pancakes’ softness and the custard’s creamy texture.
Freezing
While these treats are best enjoyed fresh, you can freeze assembled dorayaki wrapped tightly in plastic wrap and stored in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before serving to ensure the custard softens perfectly.
Reheating
To warm your dorayaki without melting the custard too much, gently heat them in a low-temperature oven or microwave for just a few seconds. Be careful to avoid overheating, as the custard may become runny and the texture less enjoyable.
FAQs
Can I use a store-bought custard for this recipe?
Absolutely! While homemade custard adds a fresh, rich touch, using a high-quality store-bought pastry cream is a convenient shortcut that still tastes delicious.
What kind of flour works best for the pancakes?
All-purpose flour is ideal for these pancakes because it provides the right balance of structure and tenderness to make them soft but slightly chewy, just like traditional dorayaki.
How do I prevent the skin from forming on the custard?
Cover the custard tightly with plastic wrap pressed directly onto its surface. This prevents air exposure and keeps the custard smooth and skin-free while chilling.
Can I make this recipe vegan?
To make a vegan version, you would need to substitute eggs and dairy with plant-based alternatives and adapt the custard accordingly. It will require a bit of experimentation but is definitely possible with ingredients like silken tofu or coconut milk custards.
Is it okay if the pancakes don’t puff up much?
Yes! Dorayaki pancakes are traditionally fluffy but a bit dense and chewy rather than airy like Western-style pancakes. The slight chewiness is part of the charm and pairs wonderfully with creamy fillings.
Final Thoughts
I can’t recommend this Dorayaki – Japanese Pancakes Filled with Soft Custard Recipe enough for anyone who loves a sweet, comforting treat that feels both nostalgic and special. Its simplicity, combined with that rich, melt-in-your-mouth custard, makes it an absolute joy to prepare and share with friends or family. Give it a try—you might just find your new favorite dessert!
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Dorayaki – Japanese Pancakes Filled with Soft Custard Recipe
- Total Time: 40 minutes (plus at least 1 hour chilling time for custard)
- Yield: 6 filled dorayaki 1x
- Diet: Vegetarian
Description
Dorayaki are soft, fluffy Japanese pancakes traditionally filled with sweet red bean paste, but this version features a creamy homemade custard filling for a smooth and rich twist. These handheld treats are lightly golden, slightly chewy, and perfect as a snack or dessert with tea. Easy to prepare and irresistibly satisfying!
Ingredients
For the Pancakes:
- 2 large eggs
- ½ cup granulated sugar
- 1 tablespoon honey
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- 2 tablespoons water
- Neutral oil for greasing
For the Custard Filling:
- 1 cup whole milk
- 2 egg yolks
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon all-purpose flour
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the custard: In a small saucepan, whisk together egg yolks, sugar, cornstarch, flour, and a pinch of salt. Gradually add the milk while whisking constantly to prevent lumps. Cook over medium heat, whisking constantly until the mixture thickens, about 5–7 minutes. Remove from heat and stir in vanilla extract. Transfer to a bowl, cover with plastic wrap pressed directly onto the surface to prevent skin forming, and chill in the refrigerator until completely cooled.
- Make the pancake batter: In a bowl, beat together the eggs, sugar, and honey until pale and frothy. Sift in the flour and baking powder, then gently mix to combine. Add water a little at a time until the batter is smooth and slightly thick. Let the batter rest for 15 minutes to allow the flour to hydrate and the batter to settle.
- Cook the pancakes: Heat a non-stick skillet over medium-low heat and lightly grease with neutral oil. Pour 1½ tablespoons of batter into the pan to form small, evenly sized circles. Cook for 1–2 minutes until bubbles form on the surface and the edges look set. Flip carefully and cook for another 30 seconds until golden. Remove from the skillet and let the pancakes cool completely on a wire rack or plate.
- Assemble the dorayaki: Once the pancakes and custard filling are completely cooled, spoon or pipe a generous amount of custard onto the flat side of one pancake. Top with a second pancake and gently press together to make a sandwich. Repeat with the remaining pancakes and custard. Serve immediately or chill briefly before serving.
Notes
- Store dorayaki in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- For variations, use pastry cream or flavored custards such as matcha or chocolate for the filling.
- Ensure the custard is fully chilled and firm before filling to prevent runny sandwiches.
- Use a non-stick skillet and moderate heat to achieve soft, evenly cooked pancakes.
- This recipe makes approximately 6 filled dorayaki, perfect for a small gathering or snack.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: Japanese
