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
Scale
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
