About this recipe

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Recipe highlight

Why you’ll love it

Cloud-soft cakes + velvety anko = pocket-size joy!

Ingredients

• Batter
• 🥚 Eggs: 120 g (2 large / 4.2 oz) egg
• 🍯 Honey: 30 g (1½ tbsp / 1.1 oz)
• 🍚 Sugar: 40 g (3 tbsp / 1.4 oz)
• 🥛 Milk: 80 ml (⅓ cup / 2.7 fl oz) dairy
• 🌾 All-purpose flour: 150 g (1¼ cups / 5.3 oz) gluten
• 🧪 Baking powder: 6 g (1½ tsp / 0.21 oz)
• 🧂 Fine salt: 1 g (¼ tsp / 0.04 oz)
• 🛢️ Neutral oil (for pan): 10 ml (2 tsp / 0.34 fl oz)
• Filling
• 🍡 Tsubuan or koshian (red-bean paste): 360 g (1½ cups / 12.7 oz)

Preparation

• 1 Whisk wet Beat eggs 120 g, honey 30 g, sugar 40 g until pale. Whisk in milk 80 ml.
• 2 Dry in Sift flour 150 g, baking powder 6 g, and salt 1 g over the bowl; whisk just to combine. Rest 10 min to hydrate.
• 3 Heat pan Lightly oil a non-stick skillet and wipe nearly dry. Work over low–medium heat, pan ≈ 170–175 °C (338–347 °F).
• 4 Cook pancakes Spoon ~2 tbsp (30 ml) batter per cake to make 8–9 cm rounds. Cook 1½–2 min until bubbles set and edges matte; flip 30–45 s more. Keep finished cakes covered with a towel.
• 5 Fill Spread 30 g (1 oz) anko on the pale side of one cake; cap with another, pressing lightly around the edge to seal.
• 6 Rest Wrap or cover and let sit 5–10 min so moisture softens the crumb for that classic dorayaki texture.

Timing details

Nutrition

Estimated values per serving.

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