Dorayaki with anko filling
- Yuki Gomi
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Makes 10 pancake stacks (20 pancakes in total)
More effort
Prep: 20 mins
Cook: 25 mins
plus cooling and resting
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Enjoy fluffy, mirin-scented dorayaki pancakes filled with anko made from canned azuki beans. Serve with a cup of green tea
Dairy-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
For the beans
- 400g can boiled azuki beans
- 30-50g brown or caster sugar
For the batter
-
4 eggs
-
120g sugar
-
2 tbsp mirin
-
2 tbsp honey
-
200g plain flour
-
1 tsp baking powder
-
1 tsp neutral oil
such as vegetable
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Nutrition: Per serving
- kcal210
- fat3g
- saturates1g
- carbs39g
- sugars19g
- fibre3g
- protein6g
- salt0.21g
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Method
-
step 1
Tip the can of beans, along with their liquid, into a saucepan with 30g sugar and a pinch of salt (see tips below). Simmer over a medium-low heat for 15 mins, stirring occasionally to prevent burning, until thickened. For a smoother texture, blitz using a hand blender, or do this in a blender. Leave to cool completely – it will thicken further as it cools.
-
step 2
To make the batter, whisk the eggs and sugar together in a bowl until pale and fluffy. Add the mirin, honey and 2 tbsp water. Mix well. Sift in the plain flour and baking powder, folding gently until just combined. Cover and leave to rest at room temperature for at least 10 mins, or up to 1 hr. (The mirin helps the batter relax and become smooth.)
-
step 3
Wipe a little oil around the inside of a frying pan and heat over a low-medium heat. Stir the batter, if needed, then spoon into the pan, about 2 tbsp at a time, smoothing the dollops out into roughly 7-8 cm rounds. Cook in batches until bubbles form on the surface and the edges look dry, then flip and cook until lightly golden. This takes less than a few minutes and they burn easily, so watch closely. You should get 20 pancakes in total.
-
step 4
With the darker (first-cooked) side facing out, sandwich 1-2 tbsp of the cooled azuki mixture between two pancakes and repeat with the rest of the batch.
Recipe tips
Canned cooked azuki is usually unsweetened, so start with less sugar and adjust to taste. Sandwich the pancakes only once fully cooled.
To store
Store finished dorayaki wrapped in the fridge for two to three days.
Filling variations
If you fancy something sweeter, try one of these fillings instead:
- Custard cream: classic egg custard, or mix half custard with half anko for a two-tone filling
- Whipped cream and anko: lightens the texture, popular in modern dorayaki shops
- Matcha cream: whipped cream folded with a little matcha powder and sugar
- Chocolate ganache
- Chocolate and banana slices
- Nutella-style hazelnut spread
- Anko and fresh strawberries
- Chestnut cream (kuri)
- Sweet potato (satsumaimo) paste
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