How To Make Perfect Dorayaki Pancakes (with Sourdough Discard Option)

Course: Dessert, Snack

Cuisine: Japanese

Prep Time: 10

Cook Time: 20

Resting the batter:: 20

Total Time: 50

Servings: dorayaki sandwiches ( 2 1/2 inch diameter each)

Calories: 153kcal

Author: Marvellina

Japanese pancakes stuffed with sweet bean paste filling will quickly become your favorite. These snack-size pancakes are fun to make and will surely please the crowd. All the tips you need to be able to get that soft, fluffy, smooth and perfect dorayaki pancakes with even browning.

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US Customary - Metric

Equipment

Ingredients

100 gr cake flour sifted
⅛ tsp salt
¼ tsp baking soda
50 gr egg (room temperature) about 1 large egg without the shell
50 gr sugar
7 gr honey
90 ml milk

If using sourdough discard:

85 gr cake flour
⅛ tsp salt
100 gr sourdough discard unfed
90 ml milk
50 gr egg (room temperature) about 1 large egg without the shell
50 gr sugar
15 gr oil
½ tsp baking soda

Anko filling:

100 gr red bean paste

Instructions

Preparing the Matcha cream cheese filling:

Cream the softened cream cheese, matcha powder, and powdered sugar until they are smooth. Chilled in the refrigerator

Prepare the batter:

Place the flour, salt, and baking soda in a bowl. Stir to mix
Beat the eggs, sugar, and honey until well mixed, add in the milk. Gradually add in the flour mixture and continue to whisk until you get a smooth batter

Prepare the batter using sourdough discard:

I used my unfed discard that has been in the fridge for about one week. Combine all the ingredients except for the baking soda in a mixing bowl. Stir until well mixed. Cover and keep in the refrigerator to let it rest overnight
The next day, mix 1/2 tsp of baking soda with 1 tsp of water and stir to combine. Add this to the batter and whisk to combine. Proceed to cooking

Cook the pancakes:

Preheat a non-stick pan over medium heat and brush with some oil and then use a paper towel to wipe off excess oil. This step is very important in order to get an even color pancakes. Lower the heat to between medium and low (you will have to experiment on your stove). I use the largest burner on my stove and the heat is at level 2 out of 9
Drop about 1 tablespoon of a batter onto the pan and let it cook until you see bubbles on the surface of the pancakes. It will slowly form small bubbles. Don't be tempted to crank up the heat. When the pan is too hot, the pancake won't have even browning
Once you see small bubbles appearing all over the pancakes and the edge of the pancake is no longer wet, flip over and cook for another minute. Remove to a plate and cover with a damp clean towel. Repeat with the rest of the pancake

Assembling:

Get one pancake and spread with some filling, about 1 teaspoon or so, in the middle of the pancake.
Top with another piece of pancake. Wrap with plastic wrap (I didn't do this) and gently press the edges of the pancake together to seal to make a sandwich. Repeat with the rest of the pancakes and fillings

Serving:

Dorayaki can be served immediately. You can store the leftover in the fridge, well wrapped. Simply heat in the microwave for few seconds until just warm enough. They can be served cold too if you don't mind it. I remember a store I bought this from have the dorayaki individually packed and kept in the fridge. It is meant to be a grab-n-go kind of snack in Asia

Nutrition