Red Bean Dorayaki Pancakes

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Red Bean Dorayaki Pancakes

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Adjust Servings:
Red Bean Paste
1/2 cup Red Beans
1/3 cup Sugar
3 large Eggs
4 tablespoons Sugar
2 tablespoons Honey
8 tablespoons Cake Flour
1/2 teaspoon Baking Powder
1/3 cup Water
Kitchen Supplies
Small Saucepan
Medium Non-Stick Skillet
Electric Hand Mixer

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Honey pancakes spread with a sweet red bean paste, classic Japanese snack.

  • 1 hour 30 min
  • Serves 4
  • Easy


  • Red Bean Paste

  • Pancakes

  • Kitchen Supplies



This recipe makes 4 dorayaki pancakes.

See related recipe for Red Bean Paste



1 hour

Make the red bean paste

Rinse red beans, then place in a small saucepan and pour water to about 1-inch above the beans. Boil the beans on high heat, then discard the water after the beans have boiled for a few minutes. Add enough water to cover the red beans again, this time heating them over medium heat for about an hour. It is ready for the next part of this step when they can be crushed easily.

Gradually add 1/3 of the sugar at a time to the red beans and mix well to combine, crushing the beans at the same time with a wooden spoon. Repeat with remaining sugar until a paste forms. Cool the paste in an ice bath for about 10 minutes (place entire saucepan into a large pan filled with ice).

5 min

Make the pancake batter

While the red bean paste is cooling, make the pancake batter.

Using an electric hand mixer over medium low speed, whisk the eggs. Gradually add sugar and honey and continue whisking. Add cake flour and baking powder and continue whisking. Mixture should become light and airy. Slowly add water, whisking to combine.

25 min

Make the dorayaki pancakes

Over medium heat, pour a small ladleful of batter onto a non-stick skillet WITHOUT oil or butter. Cook for 1 1/2 minutes on each side, flipping only once. Remove from heat and repeat with remaining batter.

Spread red bean paste over one side of a pancake, then top it with another pancake in order to make a sandwich.

Rebecca Chan

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