Dorayaki (Japanese Red Bean Pancake)

Method7 steps

1. 1

   Step 1: Gather the ingredients. For cup measurements, fluff the flour (1⅓ cups), spoon it into the measuring cup and level it off. The batter will rest in the refrigerator for 15 minutes to 1 hour before cooking.

   Uses 1⅓ cups all-purpose flour (plain flour)

2. 2

   Step 2: Combine 4 large eggs (50 g each w/o shell), ⅔ cup sugar, and 2 Tbsp honey in a large bowl. Whisk vigorously until the mixture turns pale and thick. Nami's Tip: The air bubbles expand during cooking and give the pancakes their fluffy texture.

   Uses 4 large eggs (50 g each w/o shell) · 2 Tbsp honey · ⅔ cup sugar

   
3. 3

   Step 3: Sift 1⅓ cups all-purpose flour (plain flour) and 1 tsp baking powder into the egg mixture. Fold until no dry streaks remain. Refrigerate the batter for 15 minutes to 1 hour.Nami's Tip: The batter will smooth out as the gluten relaxes.

   Rest batter · 60 minUses Measured flour · 1 tsp baking powder · Whisked egg-sugar-honey mixture

   
4. 4

   Step 4: Stir in 1 Tbsp water and check the consistency. It should flow like pancake batter. If it's too thick, add up to 1 Tbsp more. Nami's Tip: The water amount will vary based on the weight of the eggs and flour.

   Uses Rested pancake batter · 1–2 tbsp water, as needed for batter consistency

   
5. 5

   Step 5: Place a damp towel on the counter. Heat a large nonstick pan over the lowest heat for 5 minutes, then set it briefly on the towel to even out hot spots. Return to medium-low heat. Apply a very light film of neutral oil and wipe off the excess. Cook one pancake at a time: pour 3 tbsp batter from about 3 inches (8 cm) above the pan to make a 3-inch (8 cm) round.

   Uses Adjusted batter for first pancake · Neutral oil, for lightly greasing the pan

   
6. 6

   Step 6: When bubbles form on the surface, about 60–90 seconds in, flip the pancake with a spatula. Cook the other side for 20–30 seconds, until edges look dry and set, and the underside is golden brown. Transfer the dorayaki to a plate, pretty side up. Loosely cover with a tightly wrung damp towel to prevent them from drying out. Continue cooking the remaining batter, greasing and wiping the pan between each pancake.

   Uses First pancake in prepared pan · Remaining pancake batter · Neutral oil, for lightly greasing the pan

   
7. 7

   Step 7: Spread a small scoop of prepared anko on a cooked pancake, mounding it in the center. Top with another pancake to form a domed sandwich. Repeat with the remaining pancakes. Wrap each dorayaki individually until serving, and reserve any unused anko for another use.

   Uses Cooked pancakes · 17.6 oz prepared sweet red bean paste (anko)