Description
Dorayaki are traditional Japanese pancakes, here filled with a soft, creamy custard for a delicious twist on the classic sweet red bean filling. Perfectly fluffy pancakes sandwich a smooth vanilla custard, making a delightful dessert or snack that is quick to prepare and sure to impress.
Ingredients
Scale
For the pancakes:
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tbsp honey
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 2–3 tbsp water
- Neutral oil for greasing
For the custard filling:
- 1 cup whole milk
- 2 large egg yolks
- 1/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
Instructions
- Prepare the pancake batter: In a mixing bowl, whisk together the eggs, sugar, and honey until the mixture is pale and slightly thickened, creating a smooth base for the pancakes.
- Incorporate dry ingredients: Sift in the flour and baking powder, then gently mix until the batter is smooth without lumps.
- Adjust batter consistency: Add water gradually, one tablespoon at a time, until the batter has a slightly thick yet pourable consistency. Allow it to rest for 10–15 minutes to improve texture.
- Make the custard filling: Warm the milk in a saucepan over medium heat until steaming but not boiling. In a separate bowl, whisk egg yolks with sugar and cornstarch until smooth.
- Combine milk with yolk mixture: Slowly pour the warm milk into the yolk mixture while whisking constantly to temper the yolks and avoid curdling.
- Cook the custard: Return the combined mixture to the saucepan and cook over medium heat, stirring continuously until it thickens to a pudding-like consistency, about 5–7 minutes.
- Finish the custard: Remove the pan from heat and stir in the vanilla extract and butter until fully incorporated. Let the custard cool completely before assembling.
- Cook the pancakes: Heat a non-stick skillet over medium-low heat and lightly grease it. Pour 2–3 tablespoons of batter to form small, approximately 3-inch round pancakes.
- Cook pancakes until bubbly: Cook each pancake until bubbles form on the surface and the underside is golden brown, roughly 1–2 minutes.
- Flip pancakes: Flip and cook the other side for about 30 seconds, then remove and repeat with the remaining batter.
- Assemble dorayaki: Spread a spoonful of the cooled custard onto one pancake, then sandwich it with another pancake on top.
- Serve or chill: Serve the dorayaki immediately for a soft filling, or chill for 30 minutes for a firmer custard texture.
Notes
- Dorayaki traditionally use sweet red bean paste as the filling; this custard version offers a creamy and rich alternative.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness.
