Description
Dorayaki are delightful Japanese pancakes filled with a soft, creamy custard. This recipe combines fluffy, sweet pancakes with a smooth vanilla custard filling, creating an irresistible dessert perfect for any occasion.
Ingredients
Scale
For the Pancakes:
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon honey
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons water
For the Custard Filling:
- 1 cup whole milk
- 2 egg yolks
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
Instructions
- Prepare the pancake batter: In a mixing bowl, whisk the eggs, sugar, and honey until pale and frothy. Sift in the flour and baking powder, then stir until just combined. Add water 1 tablespoon at a time until the batter is smooth and slightly runny. Let the batter rest for 10–15 minutes to develop a tender texture.
- Make the custard filling: In a small saucepan, whisk together egg yolks, sugar, and cornstarch until smooth. Slowly whisk in the milk over medium heat, stirring constantly to prevent lumps. Continue to cook and stir until thickened into a smooth custard, about 5–7 minutes. Remove from heat and stir in vanilla extract and unsalted butter. Transfer the custard to a bowl and cover with plastic wrap touching the surface to prevent a skin. Chill until ready to assemble.
- Cook the pancakes: Heat a non-stick skillet over medium-low heat and lightly grease it. Pour about 2 tablespoons of batter into the pan for each pancake. Cook until bubbles appear on the surface and the bottoms are golden, about 1–2 minutes. Flip and cook the other side for 30 seconds. Repeat to use all the batter and create even-sized rounds.
- Assemble the dorayaki: Spread 1–2 tablespoons of the cooled custard filling on one pancake. Top with another pancake to sandwich the filling. Serve immediately or refrigerate for later enjoyment.
Notes
- Let the custard cool completely before assembling to prevent the pancakes from becoming soggy.
- For a traditional Japanese twist, you may substitute the custard filling with sweet red bean paste.
- Ensure the skillet temperature is medium-low to avoid over-browning the pancakes while cooking them thoroughly.
- Cover the custard with plastic wrap directly on the surface to avoid skin formation.
