Japanese Cake: Dorayaki-Basic Recipe

Dorayaki (どら焼き, どらやき, 銅鑼焼き, ドラ焼き) is a type of Japanese confection which consists of two small pancake-like patties made from castella wrapped around a filling of sweet red bean paste.

It has been made popular by the famous manga character, Doraemon.

Here is a simple recipe that will please children and adults alike!

Japanese Cake: Dorayaki!


Eggs: 2
Sugar: 100 g
Honey: 1+1/2 tablespoons
Salad oil: 1 tablespoon
Mirin/sweet sake: 1 tablespoon
Sodium bicarbonate: 1/3 teaspoon
Flour: 150 g
Water: 40~60 cc/ml

-Salad oil for cooking

-Sweetmeats/Anko/Bean jam:
300 g: (50 g per dorayaki)Look HERE for basic recipe!


-Use a hand whisker instead of an electric whisker/blender as overmixing will achieve poor results!
Respect the order of the ingredients!
Beat the eggs and add the sugar. Mix until the mixture whitens.
Add the honey and mix until it has completely nblended in.
Add oil and mix.
Add bicarbonate sodium and mix.
Add mirin and mix.

-Add half of flour and mix well.
Add other half and mix well.

-Add water and mix. The amount of water might vary with the kind of flour.

-Heat a frypan over a medium fire first.
take frypan off fire.
Lower fire.
Once the frypan has cooled down bring over the fire again.
Wipe it with a kitchen paper soaked with salad oil.
Wipe off excess oil if necessary.

-Pour pancake mixture. Bear in mind that the size of the panckes must be the same. The amount, whatever it is must be the same. Choose your ladle/spoon well beforehand!

-Cover with lid.

-When bubbles have appeared across the surface turn the pancake over.

-The very minimum of oil will garantee an even cooking!

-Too much oil and your pancake will have that look!

Sandwich sweetmeats/anko between two pancakes and serve hot.

Once cooled down you may deep-freeze them wrapped in cellophane paper.

A perfect look!

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22 thoughts on “Japanese Cake: Dorayaki-Basic Recipe”

  1. Hi Robert, I tried to post you a comment a few days ago but I guess something went wrong in the ether.
    I just wanted to say thank you so much for posting this recipe. I don’t think I’ll ever go back to eating regular pancakes again after tasting dorayaki.


  2. I just wanted to send you a big thank you for sharing this recipe! I don’t think I’ll ever go back to eating regular pancakes after tasting dorayaki. I tried out three different fillings: mirin-soaked prunes with anko cream, peaches with ginger cream and the slightly more traditional custard cream and anko paste. All great!


  3. Wonderful recipe! I did respect the order of the ingredients and it made a big difference. My husband (raised in Japan) prefers my homemade Dorayaki to any he’s had before. ありがとう!


  4. Hi Robert – Here I go again. You blog makes my heart bleed for my hubby. If we had not met in Singapore & got married, I have no doubt he would be in Japan! But hey – at least he’s got me & I’m all that …:-)

    Love the stuffed pancakes – they remind me of the Chinese pancakes served at the hawker centers in Singapore – usually with mung bean, red bean or custard.

    Also if you don’t like my next question just tell me to shut it! But how do you like food buzz’s FP program? How long after beginning the blog should one apply & would you recommend it?

    I am so glad to read your posts – they are wonderful!

    Sincerely, Devaki


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