Description
Growing up, Sundays at my grandmother’s house always meant a special treat, usually something warm and sweet that filled our kitchen with the most comforting aromas. One such adventure introduced us to the delightful world of Dorayaki (Red Bean Pancakes).
Ingredients
1 cup All-purpose flour
0.5 cup Granulated sugar (for pancake batter)
1 teaspoon Baking powder
0.25 teaspoon Baking soda
2 Large eggs
1 tablespoon Honey or maple syrup
0.5 cup Milk (whole or 2%)
1 teaspoon Neutral oil
1 cup Adzuki beans (dried)
4 cups Water
0.5 cup Granulated sugar (for red bean filling)
Pinch Salt
Instructions
- Prepare the Sweet Red Bean Paste: First, rinse the dried adzuki beans thoroughly. Place them in a large pot, cover with plenty of water, and bring to a boil. Boil for 5 minutes, then drain. Return the beans to the pot, add 4 cups of fresh water, and bring to a boil again. Reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beans are very tender and easily mashable.
- Mash and Sweeten the Paste: Next, return the cooked beans to the pot or transfer them to a bowl. Mash them with a potato masher or the back of a spoon until mostly smooth, leaving some texture if you like. Stir in the granulated sugar and a pinch of salt. Cook over low heat for 5-10 minutes, stirring constantly, until the sugar dissolves and the paste thickens to your desired consistency. Let it cool completely.
- Make the Pancake Batter: In a large bowl, whisk together the eggs, granulated sugar, honey (or maple syrup), and milk until well combined and frothy
- Combine Dry Ingredients: In a separate medium bowl, sift together the all-purpose flour, baking powder, and baking soda. Sifting prevents lumps and ensures light, airy Dorayaki (Red Bean Pancakes)
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. A few small lumps are perfectly fine; do not overmix, as this develops gluten and makes your Red Bean Pancakes tough. Let the batter rest for 15-20 minutes at room temperature. This resting period helps activate the leavening agents and makes for fluffier pancakes
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium-low heat. Lightly grease it with a tiny amount of neutral oil, wiping off any excess with a paper towel. This ensures even browning for your Dorayaki (Red Bean Pancakes)
- Form Even Pancakes: Pour about ¼ cup of batter per pancake onto the hot skillet, creating uniform circles approximately 3-4 inches in diameter. Cook for 2-3 minutes per side, or until bubbles form on the surface and the edges look set. The underside should be golden brown. Flip carefully and cook for another 1-2 minutes until golden brown on the second side. You want consistent sizes for your Dorayaki (Red Bean Pancakes)
- Cool and Assemble: Transfer the cooked pancakes to a wire rack to cool completely. Once cool, take one pancake, spread a generous spoonful of the cooled red bean paste on the flat side, leaving a small border. Place another pancake on top, gently pressing the edges together to form a sandwich. Repeat with the remaining pancakes and filling
- Serve Your Dorayaki: Enjoy your freshly made Dorayaki (Red Bean Pancakes) immediately!
Notes
For optimal pancake fluffiness, ensure your batter rests for 15-20 minutes and cook over medium-low heat with minimal oil for even browning.
Prepare the sweet red bean paste by simmering adzuki beans until very tender (1.5-2 hours), then mash and sweeten to your preferred consistency. Allow the paste to cool completely before assembly.
Store leftover Dorayaki wrapped individually at room temperature for up to 1 day, or refrigerated for 3-4 days. For longer storage, freeze for up to 1 month and thaw overnight in the fridge. Reheat gently in the microwave (10-20 seconds) or a dry skillet.
This recipe is versatile: consider gluten-free all-purpose flour or dairy-free milk (almond/oat) as substitutes. You can also vary the filling with Nutella, peanut butter, fruit jam, or fresh fruit slices.
- Prep Time: 40 mins
- Cook Time: 125 mins
- Category: Dessert
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 kcal
- Sugar: 35g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 70mg
Keywords: Dorayaki, Red Bean Pancakes, Japanese dessert, sweet bean paste, homemade pancakes, snack