I’m a huge manga and anime fan, and Doraemon is like the OG in my collection of favorites. That blue robotic cat with a pocket full of gadgets loves Dorayaki, which became a bit of an obsession for me after watching Doraemon gobble them. So, when I finally found myself in Japan, I had to indulge in this Doraemon favorite food.
Dorayaki is a delicious Japanese confection that consists of two fluffy pancake-like cakes filled with a sweet red bean paste called “anko.” It’s quite similar to the taste of Imagawayaki and fish-shaped cake Taiyaki. The Japanese dessert red bean cake is slightly sweet and spongy in texture. I get it now, why Doraemon can’t resist these little delights.
The pancake with red bean paste has become a popular and beloved treat in Japanese cuisine. The name “dorayaki” is believed to have originated from the Japanese word “dora,” meaning gong, as the shape of the cake is said to resemble a gong used in traditional Japanese music.
Today, this Japanese stuffed pancake is not only enjoyed in Japan but has also gained popularity in various parts of the world. While the classic dorayaki recipe with anko filling remains a favorite, modern variations may include different fillings like custard, chocolate, strawberry, oreo, or even ice cream, appealing to a broader range of tastes. However, I still love the original one. Here’s how to make the traditional dorayaki:
- 2 large eggs
- 1/2 cup sugar
- 1 tbsp honey
- 1 cup flour I used gluten-free one
- 1 tsp baking powder
- 1/2 cup water
- 1/2 tsp vanilla extract
- 1 – 1.5 cup Sweet red bean paste store-bought or homemade
- In a bowl, whisk together the eggs, sugar, and honey until well combined.
- In a separate bowl, sift together the flour and baking powder.
- Gradually add the flour mixture to the egg mixture, stirring to combine.
- Add the water and vanilla extract, and continue to mix until you have a smooth batter.
- Heat a non-stick pan over medium heat. You can use a regular frying pan for this.
- Spoon a small amount of batter onto the pan to form a pancake, about 3 inches in diameter.
- Cook until bubbles form on the surface of the pancake, then flip and cook the other side until golden brown. Repeat until all the batter is used, placing the cooked pancakes on a plate to cool.
- Once the pancakes are cool, spread a layer of sweet red bean paste on one pancake and sandwich it with another. Continue until all the pancakes are sandwiched together with the red bean paste.