Japanese Dorayaki: Sweet Breakfast Pancakes

Original, sweet, aromatic, for the whole family for breakfast! Dorayaki are Japanese pancakes that are very similar to pancakes. They are fried small in size and held together by some kind of sweet layer. The ingredients for their preparation are very simple and affordable and can be found in any kitchen.
cook time: 20 min
Hazel Farrow
Japanese Dorayaki: Sweet Breakfast Pancakes

Nutrition Facts (per serving)

279
Calories
4g
Fat
50g
Carbs
7g
Protein

Ingredients (5 portions)

Basic:

Sugar 80 g
Wheat flour 130 g
Water 50 ml
Honey 2 tsp
Baking powder 1 tsp
Chicken eggs 2 pc
Boiled condensed milk (for interlayer) 50 g

Recipe instructions

Step 1

Step 1
How to make Japanese dorayaki pancakes? Prepare your food. Remove the eggs from the refrigerator in advance or place them in warm water for a few minutes — the pancakes will turn out fluffier. Liquid honey is better; if you have thick or candied honey, then melt it in the microwave or in a water bath first. For the layer I used boiled condensed milk.

Step 2

Step 2
Wash the eggs well and beat them into a bowl. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria. It is best to use food grade detergents and a brush. Pour sugar into the eggs and whisk everything together with a whisk. Add honey and mix the egg mixture well again.

Step 3

Step 3
Pour in room temperature water and stir.

Step 4

Step 4
Sift the flour and baking powder — this will not only remove any possible debris, but also saturate the flour with oxygen, which will make the pancakes even fluffier.

Step 5

Step 5
Stir in flour until smooth. Be prepared that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. The dough should turn out like thick but flowing sour cream.

Step 6

Step 6
Heat a frying pan over high heat, preferably a non-stick one. Lubricate it with a drop of odorless vegetable oil. You will only need oil before the first pancake; there is no need to lubricate it further. Gently fold the batter into a round pancake. The size of Japanese pancakes can vary, but most often they are fried small.

Step 7

Step 7
Make the heat medium. Fry the pancake until golden brown on one side, then flip to the other. In general, it’s more convenient to fry several pancakes at once, so that’s what I did later.

Step 8

Step 8
Fold the finished pancakes in pairs, coating them with boiled condensed milk. Traditionally, sweet bean paste is used as a filling. Chocolate spread, jam, and regular condensed milk are also suitable.

Step 9

Step 9
Serve the dorayaki to the table. Bon appetit!

Additional rubrics

Related recipes