If you grew up in the 80s or early 90s, you'll probably know dorayaki as the number one treat favoured by Doraemon ?This Japanese dessert features two small pancakes with a sweet filling sandwiched in between. While traditionally anko (or red bean paste) is used as the filling, nowadays you'll find all kinds of variations, including Nutella, peanut butter, kaya and more! Similar to other Japanese wagashi (sweets) we've featured, like mochi ice cream, strawberry mochi and fruit cream sandwich, dorayaki is really easy to make and delicious to eat. So why not make your own at home with our easy halal dorayaki recipe ?
Ingredients (makes enough for 8 pancakes i.e. 4 dorayaki)
- 2 large eggs
- 50g sugar
- 80g flour
- ½ tsp baking powder
- 1 tbsp honey
- ½ - 1 tsbp water
- Oil for frying
Directions
- In a large bowl, add the eggs, sugar and honey. Using a whisk, mix everything well to combine until the mixture become fluffy and paler in colour.
- Sift in the flour and baking powder. Mix until everything is well combined. Cover the bowl with cling wrap and let it rest in the fridge for 15 minutes.
- Add ½ a tablespoon of water and mix. Depending on your mixture, you may need to add more water to get the right consistency for the batter - it should be thickened but pourable. If you lift your whisk the batter should flow down easily.
- Heat a non-stick frying pan over low heat. Add about 2 teaspoons of oil to the pan. Use a clean paper towel to wipe it around the pan and remove the excess oil.
- Using a ladle or small cup, pour some of the batter into the pan to form pancakes about 3 inches in width. Cook until you see bubbles forming (about 1 - 2 minutes), then flip - the pancake should be golden brown. Cook on the other side for another 20 - 30 seconds then transfer to a plate and cover with a damp kitchen towel to prevent it from drying out while you cook the rest of the batter. Do remember to make your pancakes all the same size so you'll have even-looking dorayaki!
- Once all the pancakes are ready and they have cooled down to room temperature, make the dorayaki. Spread one pancake (on the bottom side) with your filling (see filling ideas below!), then take another pancake to sandwich it. Repeat with the rest of your pancakes. Serve straight away, or wrap with cling wrap until ready to serve.
Ideas for fillings
- Anko (red bean paste): A classic filling that dorayaki is traditionally known for! Anko is made with just adzuki beans and sugar (check out this recipe by Japanese Cooking 101 to make your own)
- Anko and whipped cream: A variation where anko is folded into some whipped cream. Just whip up some heavy or whipping cream until stiff peaks form, then add as little or as much anko as you'd like and fold in using a spatula to combine.
- Nutella
- Kaya
- Peanut butter
- Lotus Biscoff spread
Notes:
- You can freeze the dorayaki you made to make it last longer! Wrap with cling wrap then store in a ziplock or container before placing in the freezer. Take it out to thaw on the counter before eating.
Making dorayaki is not only a fun activity, but you'll be rewarded with a super yummy treat at the end ?Get creative with your fillings and have a delicious snack!