Dorayaki

Method

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1. Whisk the eggs and sugar for 3 minutes until pale and thickened, then whisk in the honey and mirin.

   Mark done Start 3 min timer

2. Sift over the flour and baking powder and fold in until just smooth. Rest the batter, covered, for 30 minutes.

   Mark done Start 30 min timer

3. Loosen with the water a tablespoon at a time until the batter falls from the whisk in a thick, unbroken ribbon.

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4. Heat a non-stick frying pan over low-medium heat. Oil it with a paper towel, then wipe it almost dry — visible oil gives a mottled surface.

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5. Ladle 2 tablespoons of batter from a height into the centre so it spreads into an even 8 cm circle. Do not spread it with the spoon.

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6. Cook 2 minutes until bubbles appear across the surface and the edges look dry, then flip and cook 45 seconds more.

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7. Stack the finished pancakes under a damp cloth so they stay pliable. You should have about 16.

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8. Mound a heaped tablespoon of bean paste in the centre of a pancake, dome it slightly, and press a second pancake on top, sealing the edges together with your fingers.

   Mark done

Chef’s Tips

• Wipe the pan almost dry between pancakes. The even golden-brown face is the point of dorayaki.
• Shop-bought anko is what most Japanese households use and is very good; look for tsubuan if you want visible bean texture.
• Wrap each one in cling film as you make it — it keeps them soft and stops the edges drying out.

Pairing Suggestions

• Green tea, specifically sencha or hojicha
• A scoop of matcha ice cream alongside
• Black coffee

Storage & Reheating

Keeps 3 days at room temperature wrapped individually, and freezes for 1 month. They are arguably better on day two.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.