Azuki Bean Dorayaki Recipe

All-purpose flour: The base for the pancake batter, it helps create a soft and fluffy texture.

Baking powder: This makes the pancakes rise and become light.

Eggs: They bind the ingredients together and add richness.

Sugar: Adds sweetness to the batter.

Milk: Makes the batter smooth and helps with the pancake’s softness.

Honey: Adds a natural sweetness and a little flavor depth.

Sweetened azuki bean paste: A sweet red bean spread that is the filling for the dorayaki, giving it its unique taste.

One of the most important steps in making these Azuki Bean Dorayaki pancakes is knowing how to cook the batter just right in the pan. When you pour the batter onto the hot pan, you want to wait until you see little bubbles forming on the surface before flipping it over. Here’s how to get that perfect moment:

1. Heat your non-stick pan over medium heat so it’s warm but not too hot.
2. Pour a small ladleful of batter onto the pan and watch closely.
3. You’ll start to see tiny bubbles appear on the top of the pancake. This means the inside is cooking and the edges are setting.
4. Once most of the bubbles have popped and the edges look a bit dry, it’s time to flip the pancake gently.
5. Cook the other side until it’s a nice golden brown.

Waiting for the bubbles is a simple trick that helps you avoid flipping too early or too late. If you flip too soon, the pancake might be gooey inside or break apart. If you wait too long, it can burn or get too dark. This way, your pancakes will be soft, fluffy, and cooked just right.

When I first tried this, I was impatient and flipped the pancakes too quickly. They ended up a little raw in the middle and stuck to the pan. After a few tries, I learned to be patient and watch those bubbles carefully. Now, I even use a small spatula to gently lift the edge before flipping to make sure it’s ready. It’s a small step that makes a big difference!

Once your pancakes are cooked perfectly, spreading the sweet azuki bean paste between two of them turns this into a delicious treat that’s soft, sweet, and just a little bit special. Cooking with care really shows in the final taste!

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, making it a healthier option.

• baking powder - Substitute with baking soda and cream of tartar: Mixing ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar can mimic the leavening effect of baking powder.

• eggs - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoon of water per egg. This mixture acts as a binder and adds a slight nutty flavor.

• sugar - Substitute with honey: Honey is a natural sweetener and can add a richer flavor. Use ¾ cup of honey for every cup of sugar and reduce the liquid in the recipe by ¼ cup.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can provide a slightly nutty flavor and is suitable for those who are lactose intolerant.

• honey - Substitute with maple syrup: Maple syrup offers a different but complementary sweetness and can be used in equal amounts.

• sweetened azuki bean paste - Substitute with sweetened red bean paste: Sweetened red bean paste is similar in texture and flavor, making it an ideal substitute.

• Allow the dorayaki to cool completely before storing. This prevents condensation, which can make the pancakes soggy.

• Place a piece of parchment paper between each pancake to prevent them from sticking together.

• Store the dorayaki in an airtight container. This helps maintain their freshness and prevents them from drying out.

• Keep the container in the refrigerator if you plan to consume the dorayaki within 2-3 days. The cool temperature will help preserve the texture and flavor of the azuki bean paste filling.

• For longer storage, freeze the dorayaki. Wrap each pancake sandwich individually in plastic wrap to protect them from freezer burn.

• Place the wrapped dorayaki in a freezer-safe bag or container. Label with the date to keep track of their freshness.

• When ready to enjoy, thaw the dorayaki in the refrigerator overnight. This gradual thawing process helps maintain their texture.

• For a quicker option, microwave the frozen dorayaki on a low setting for a few seconds until they are soft and warm. Be careful not to overheat, as this can make the azuki bean paste too hot and the pancakes rubbery.

• Enjoy your azuki bean dorayaki at room temperature or slightly warmed for the best taste experience.

• Microwave Method:

  1. Place the dorayaki on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Heat on medium power for 20-30 seconds. Check if warm; if not, continue in 10-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the dorayaki in aluminum foil to retain moisture.
  3. Place on a baking sheet and heat for 5-7 minutes, or until warmed through.

• Steaming Method:

  1. Set up a steamer with boiling water.
  2. Place the dorayaki on a heatproof plate inside the steamer.
  3. Steam for 3-5 minutes, ensuring the azuki bean paste filling is heated evenly.

• Pan Method:

  1. Heat a non-stick pan over low heat.
  2. Place the dorayaki in the pan and cover with a lid.
  3. Heat for 1-2 minutes on each side, being careful not to burn the pancakes.

• Air Fryer Method:

  1. Preheat the air fryer to 300°F (150°C).
  2. Place the dorayaki in the air fryer basket.
  3. Heat for 3-4 minutes, checking halfway to ensure they don't overcook.

• Mixing bowl: A large bowl used to combine and whisk the ingredients together.

• Whisk: A utensil used to beat the eggs and sugar until they become pale and frothy.

• Sifter: A tool used to sift the flour and baking powder to remove lumps and ensure a smooth batter.

• Non-stick pan: A pan that prevents the batter from sticking, making it easier to cook the pancakes evenly.

• Ladle: A small ladle used to pour the batter onto the pan in controlled amounts to form small pancakes.

• Spatula: A flat tool used to flip the pancakes once bubbles form on the surface.

• Measuring cups: Tools used to measure out the flour, sugar, milk, and azuki bean paste accurately.

• Measuring spoons: Tools used to measure the baking powder and honey accurately.

Prepare the batter in advance: Mix the batter the night before and store it in the fridge. This way, you can start cooking immediately the next day.

Use a pancake dispenser: A pancake dispenser helps you pour the perfect amount of batter quickly and evenly.

Preheat the pan: Make sure your non-stick pan is preheated to the right temperature to cook the pancakes faster and more evenly.

Batch cooking: Cook multiple pancakes at once if your pan is large enough. This will save you a lot of time.

Ready-made azuki paste: Use store-bought sweetened azuki bean paste to skip the step of making it from scratch.