Doraemon’s Favorite Dora Cakes (Dorayaki) Recipe
Fluffy, golden Japanese pancake sandwiches filled with sweet red bean paste—Doraemon’s beloved snack made easy at home.
Ingredients
- 200 g 1 ½ cups all‑purpose flour, lightly sifted
- 1 tsp baking powder
- ¼ tsp baking soda
- 50 g ¼ cup granulated sugar
- 2 Tbsp honey
- 2 large eggs room temperature
- 100 ml ½ cup milk (whole or 2%)
- 2 Tbsp vegetable oil or melted butter
- 300 g sweet red bean paste tsubuan
Instructions
- Mix dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, and sugar until combined.
- Whisk wet ingredients. In a separate bowl, beat eggs lightly; stir in honey, milk, and oil/butter.
- Combine & rest. Pour wet mix into dry, fold gently until just combined (small lumps okay). Cover and rest 15–20 minutes.
- Heat pan. Warm a non‑stick pan over medium‑low heat; brush lightly with oil and wipe off excess.
- Cook pancakes. Pour ~2 Tbsp batter per cake into 8 cm circles. Cook 1½–2 minutes until bubbles form; flip and cook 30–45 seconds. Transfer to a rack.
- Assemble. Spread 1 Tbsp red bean paste on one pancake; top with another and press gently to seal.
- Optional finish. Grill assembled dorayaki in the pan 10 seconds per side for extra melded flavor.
Notes
- Heat control: Keep heat moderate to prevent overbrowning.
- Texture tip: Don’t overmix or skip resting—this makes pancakes fluffy.
- Make‑ahead: Batter can refrigerate up to 4 hours; bring to room temperature before cooking.
- Storage: Store in an airtight container at room temp for 24 hours or refrigerate up to 2 days. Freeze individually wrapped for up to 1 month.
- Variations: Swap red bean paste for Nutella, custard cream, or fruit preserves.