Description

Ingredients

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

Preparation

• Whisk wet: Beat eggs 120 g, honey 30 g, sugar 40 g until pale. Whisk in milk 80 ml.
• 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.
• Heat pan: Lightly oil a non-stick skillet and wipe nearly dry. Work over low–medium heat, pan ≈ 170–175 °C (338–347 °F).
• 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.
• Fill: Spread 30 g (1 oz) anko on the pale side of one cake; cap with another, pressing lightly around the edge to seal.
• Rest: Wrap or cover and let sit 5–10 min so moisture softens the crumb for that classic dorayaki texture.

Total Time

Nutritional Value

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