Dorayaki is one of the most popular Japanese confectioneries. It is Anko (sweet red bean paste) sandwiched between sweet pancakes. It is a Japanese sweet beloved by the old and young. It may be perfect for people who have never had any traditional Japanese sweets because it doesn’t have any unusual ingredients. Dorayaki is also called Mikasa, from Mt. Mikasa in Nara which is next to Osaka. I presume that Dorayaki is the name used more in eastern part of Japan.
Although Anko was not my favorite thing when I was a little kid, I loved Dorayaki. I guess I liked the sweet pancakes so much that I didn’t mind the Anko part. Also, a popular Japanese TV cartoon character called “Doraemon” loves Dorayaki. Almost every episode has a scenes of him trying to eat a mountain of Dorayaki on a plate (usually disrupted by some incidents). I used to fancy that I would like to do that myself too someday. Unfortunately my childhood dream never came true when I lived with my mom… (you know how it goes). Now our kids would like to eat Dorayaki like Doraemon, but we would never let them 🙂
It is surprisingly easy to make Dorayaki at home, and, of course, they are very tasty. You can eat however much you want since you’re the one who is making. Sadly I won’t go beyond more than a couple since I don’t have the appetite of a teenager anymore (oh no, my dream 🙁
- 1 1/4 cup all purpose flour
- 1 tsp baking soda
- 2 eggs
- 1/2 cup sugar
- 1 Tbsp honey
- 3/4 cup milk
- Anko (sweet red bean paste)
- Mix flour and baking soda in a bowl.
- In another bowl, whisk eggs, sugar, and honey together. Add milk and mix well.
- Stir dry ingredients into egg mixture, and whisk until batter becomes smooth.
- Heat non-stick frying pan with a small amount of oil and wipe excess oil well. At medium low heat, drop 1/8 of a cup of batter onto the pan, like a pancake. Cook about 2 minutes until the surface of the pancake has a lot of bubbles and the edges become dry. Flip over and cook 1 more minute.
- Transfer to a plate and cover with a wet paper towel.
- Take one cake and place a heaping tablespoon of Anko and cover with another cake. Wrap it with plastic and press with hands. Pinch to seal the edges of the pancakes together.