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Dorayaki pancakes, a traditional Japanese treat, are soft, fluffy pancakes filled with a smooth and creamy custard. This recipe pairs the light sweetness of the pancakes with a rich custard cream, making it an irresistible dessert or snack.
Preparation Time: 20 minutes
Resting Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 20 minutes
Ingredients
For the Dorayaki Pancakes:
100 g (¾ cup) all-purpose flour
60 g (5 tbsp) sugar
20 g (1 tbsp) honey
30 g (2 tbsp) milk (room temperature)
2 large eggs (room temperature)
1 g (¼ tsp) baking powder
For the Custard Cream Filling:
2 egg yolks
35 g (2 ½ tbsp) sugar
15 g (2 tbsp) cake flour, sifted
200 g (¾ cup) milk
1 g (¼ tsp) vanilla extract
Directions
Prepare the Dorayaki Batter:
Mix Eggs and Sugar:
In a bowl, beat 2 eggs until frothy. Add 60 g sugar and 20 g honey, mixing until well combined.
Add Dry Ingredients:
Sift 100 g flour and 1 g baking powder into the egg mixture. Mix until smooth.
Add Milk:
Stir in 30 g room-temperature milk and mix until the batter is smooth and lump-free.
Refrigerate Batter:
Cover and refrigerate the batter for 30 minutes.
Prepare the Custard Cream Filling:
Mix Egg Yolks and Sugar:
In a bowl, whisk together 2 egg yolks and 35 g sugar until the mixture is pale and thick.
Add Flour:
Gradually whisk in 15 g sifted cake flour until smooth.
Heat Milk:
Heat 200 ml milk over medium heat until bubbles form around the rim (do not boil).
Combine Milk and Egg Mixture:
Slowly add the warm milk to the egg mixture in three parts, stirring constantly to prevent curdling.
Cook Custard:
Return the mixture to the pot and cook over medium heat, stirring continuously until thickened. Remove from heat when bubbles form.
Cool Custard:
Transfer the custard to a bowl, cover with plastic wrap to prevent a skin from forming, and cool in the refrigerator.
Cook the Dorayaki Pancakes:
Heat Pan:
Lightly oil a non-stick pan and heat over medium-low heat.
Cook Pancakes:
Pour small circles of batter into the pan (about 2-3 tablespoons each). When bubbles form on the surface, flip and cook until golden brown. Repeat with the remaining batter.
Assemble the Dorayaki:
Prepare Custard Cream:
Once cooled, mix the custard cream until smooth and transfer it to a piping bag.
Fill Pancakes:
Pipe a generous amount of custard onto one pancake and top with another to create a sandwich.
Serve:
Serve immediately or store in the refrigerator until ready to eat.
Serving Suggestions
Pair with green tea for a traditional Japanese experience.
Add fresh fruits like strawberries or raspberries for extra flavor.
Cooking Tips
Use room-temperature eggs for smoother batter and fluffier pancakes.
Stir the custard continuously while cooking to avoid lumps.
Keep the pan temperature low to prevent burning the pancakes.
Nutritional Benefits
Eggs: Provide high-quality protein and essential vitamins.
Milk: Rich in calcium and supports bone health.
Honey: A natural sweetener with antioxidants.
Dietary Information
Contains gluten, dairy, and eggs.
Not suitable for vegan or gluten-free diets but can be modified with substitutions.
Nutritional Facts (per dorayaki, based on 6 servings)
Calories: 220 kcal
Protein: 7 g
Carbohydrates: 30 g
Fat: 7 g
Sugar: 18 g
Storage
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