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
- Store assembled dorayaki in an airtight container in the refrigerator for up to 2 days.
- Unfilled pancakes can be stored at room temperature for up to 2 days or frozen for up to 1 month.
Why You’ll Love This Recipe
- Soft and fluffy pancakes filled with creamy custard make an indulgent treat.
- Perfect for tea time, dessert, or as a snack.
- A homemade twist on a Japanese classic that’s easy and fun to prepare.
Conclusion
This Dorayaki Pancakes recipe brings a taste of Japan to your table with its pillowy soft texture and rich custard filling. A delightful combination of sweet and creamy, these dorayaki are sure to become a favorite treat for both kids and adults. Try them today and enjoy a traditional dessert with a homemade touch!
Frequently Asked Questions
- Can I use store-bought custard?
Yes, store-bought custard can save time and works well. - Can I make the pancakes ahead of time?
Yes, prepare and store them in an airtight container. Assemble just before serving. - Can I use a different filling?
Absolutely! Try red bean paste, Nutella, or whipped cream. - How do I prevent the batter from sticking?
Use a non-stick pan and lightly grease it before cooking. - Can I use whole wheat flour?
Yes, but the texture will be slightly denser. - How do I keep the pancakes soft?
Cover them with a clean towel while cooling to retain moisture. - Can I skip the honey?
Yes, replace it with extra sugar or maple syrup. - What’s the ideal pancake size?
About 3-4 inches in diameter for traditional dorayaki. - Can I double the recipe?
Yes, the recipe doubles well for larger batches. - How long does custard last?
Homemade custard can be refrigerated for up to 2 days.