By eatmundo · July 9, 2026
Same ingredients, elsewhere in the world
12 matchesDishes from other countries' kitchens, made from the same core ingredients as Dorayaki (Japanese Red Bean Pancakes). The percentage is the share of ingredients the two recipes have in common.
Bungeoppang (Korean Fish-Shaped Pastry)In South Korea · same ingredients· Same technique73%
Polish Cheese DoughnutsIn Poland · same ingredients60%
Galletas de MantequillaIn Mexico · same ingredients55%
Dorayaki are delightful Japanese pancakes, resembling two small castella-like pancakes sandwiching a generous filling of sweet red bean paste (anko). These fluffy, honey-infused treats are a beloved classic, offering a perfect balance of sweet and comforting flavors, ideal for a snack or dessert.
According to eatmundo's ingredient comparison, the closest dish to Dorayaki from another cuisine is Bungeoppang (South Korea): the two share 73% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
First, prepare the wet ingredients: In a large mixing bowl, whisk together 2 large eggs, 60g granulated sugar, 1 tablespoon honey, and 1 tablespoon mirin until well combined and slightly frothy. This forms the sweet, flavorful base of your pancakes.
- 2
Add remaining liquid: Stir in 2 tablespoons of water into the egg mixture. This helps achieve the right consistency for the batter. Ensure everything is thoroughly mixed before moving to the dry ingredients.
- 3
Combine dry ingredients: In a separate bowl, sift together 100g all-purpose flour and 1 teaspoon of baking powder. Sifting prevents lumps and helps create a light, airy pancake texture.
- 4
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, whisking gently until just combined. Be careful not to overmix; a few small lumps are acceptable and will often smooth out during resting. Overmixing develops gluten, leading to tough pancakes.
- 5
Rest the batter: Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 15-20 minutes. This resting period allows the gluten to relax and the baking powder to fully activate, resulting in fluffier pancakes.
- 6
Cook the pancakes: Heat a non-stick frying pan or griddle over medium-low heat. Lightly grease it with a tiny amount of vegetable oil and wipe off any excess with a paper towel. Pour 3 tablespoons of batter per pancake, forming discs about 8-10 cm in diameter; the batter makes 6 pancakes, enough for 3 sandwiches. Cook for 2-3 minutes until bubbles appear on the surface and the edges set.
- 7
Flip and finish: Gently flip the pancakes using a spatula and cook for another 1-2 minutes on the second side, until golden brown and cooked through. Transfer cooked pancakes to a wire rack to cool completely. Repeat with remaining batter, re-greasing the pan as needed.
- 8
Assemble the Dorayaki: Once cool, take one pancake and spread a generous 50g portion of sweet red bean paste (anko) on its flat side, leaving a small border. Place another pancake on top, pressing gently to form a sandwich. Repeat with the remaining pancakes and anko to create 3 sandwiches. Serve immediately or wrap individually for later.
Frequently Asked Questions
What is Dorayaki?
Dorayaki is a Japanese confection consisting of two small, honey-infused pancakes wrapped around a filling of sweet red bean paste. It is typically enjoyed as a dessert or snack accompanying tea.
What type of red bean paste is best for Dorayaki?
Use 'tsuan' (chunky red bean paste) to provide a pleasant texture, though smooth 'koshian' works if you prefer a uniform consistency.
Why is honey added to the pancake batter?
Honey is essential for achieving the characteristic deep golden-brown color and soft, moist texture that distinguishes Dorayaki from standard pancakes.
What is the best way to cook the pancakes so they have a smooth surface?
Use a non-stick pan over medium-low heat, wiping off excess oil after greasing and re-greasing only as needed; wait until small bubbles appear on the surface before flipping.
How do I ensure the edges of the Dorayaki seal properly?
Place a generous scoop of bean paste in the center of one pancake and gently press the second one on top, squeezing the edges slightly to fuse them together.
