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recipe card dorayaki


  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: about 7 cakes 1x
  • Category: sweets
  • Cuisine: japanese


  • 4 large eggs 
  • ⅔ cup sugar 
  • 2 Tbsp honey
  • 1⅓ cup all-purpose flour (6 ounces) 
  • 1 tsp baking soda
  • Dash of salt
  • 2 Tablespoons milk
  • 1 tsp neutral-flavored oil
  • 2 cups Anko (sweet red bean paste)


  1. Mix the flour, salt, and baking powder in a bowl. Whisk with a fork to combine.
  2. In another larger bowl, whisk the eggs, sugar, honey, and milk. Whisk well until smooth.
  3. Stir dry ingredients into the egg mixture, and whisk until the batter becomes smooth. The batter should look like pancake batter. Add another Tablespoon or two of milk if your batter is too thick.
  4. Heat a non-stick skillet over medium low heat for 3-4 minutes. Add a small amount of oil and then wipe the oil completely with a dry paper towel. 
  5. Pour 2 Tablespoons of batter onto the pan, like a pancake. Cook for 1-2 minutes, covering with a lid for the last 30 seconds, until the surface of the pancake has a lot of bubbles and the edges become dry. Flip over and cook for 1 minute more uncovered. 
  6. Transfer to a plate and cover with a damp paper towel.
  7. Continue making the pancakes until all of your batter is used. (You can re-use the oily paper towel to wipe the pan between pancakes if the pancakes start to stick). Turn the heat down a notch if you see your pancakes getting too dark. You will yield about 14 pieces.
  8. Take one cake and place 2 heaping Tablespoons of Anko in the middle. Spread it out a bit, leaving a bigger lump in the middle. Cover with another cake. You should have a hump in the middle.
  9. Top with another pancake, creating a sandwich and press the edges together. Wrap the dorayaki with plastic wrap and press with your hands, pinching to seal the edges of the pancakes together.
  10. Keep the pancakes wrapped until ready to serve to keep them moist. Serve immediately. You can keep extras in the fridge. Let them warm up a little before serving for the best flavor.


  • Substitute an equal amount of gluten-free flour to make GF dorayaki
  • Substitute maple syrup and plant milk alternative for vegans
  • Leftover dorayaki can be refrigerated for several days. Microwave on low heat for a minute or two if desired to take the chill off. You can also freeze dorayaki. Microwave on low power for several minutes become consuming.
  • Canned red bean paste can be purchased at Asian markets. Look for it where canned fruits are displayed. 
  • Substitutions for the red bean paste that will produce similar results include white bean paste or kuri kinton- sweetened chestnuts in a white bean paste.

Keywords: dorayaki, Japanese sweets, asian desserts, red bean paste, anko