Doriyaki Recipe – Japanese Special
If you’ve ever craved a sweet snack that melts in your mouth, Doriyaki is the treat for you. These fluffy Japanese pancakes, lightly sweetened and made with flour, eggs, and a touch of honey, are sandwiched with rich red bean paste called anko, delivering a soft texture and deep sweetness in every bite. Perfect as a dessert or afternoon snack, Doriyaki is beloved for its simplicity, comforting warmth, and the nostalgic flavor of traditional Japanese treats.
- Prep Time15 min
- Cook Time15 min
- Perform Time30 min
- Total Time1 hr
For the pancake batter:
- 1 cup Flour
- 2 tablespoons Sugar
- 1/2 teaspoon Baking powder
- 2 Eggs
- 1 tablespoon Honey (or syrup)
- 1/4 cup Water (or milk)
- 1 teaspoon Vanilla extract (optional)
For the filling:
- 1 cup Sweet red bean paste (anko), which you can buy or make from red beans and sugar.
Make the batter:
In a bowl, whisk together flour, sugar, and baking powder.
In another bowl, whisk the eggs, honey, and water (or milk).
Combine both mixtures and mix until smooth.
Cook the pancakes:
Heat a non-stick skillet over medium-low heat and lightly grease it.
Pour a small ladle of the batter onto the pan to form a round pancake (about 3 inches wide).
Cook for about 1-2 minutes until bubbles appear on the surface, then flip and cook for another 1 minute until both sides are golden brown.
Repeat with the rest of the batter.
Assemble the Doriyaki:
Take one pancake and spread a generous amount of anko (red bean paste) on it.
Place another pancake on top, pressing gently to sandwich the filling in between.
Serve:
Let the Doriyaki cool for a few minutes before serving.
Enjoy them fresh, or you can store them in an airtight container for later.
Recipe Notes:
Anko Options: You can buy sweet red bean paste ready-made, or make your own by simmering azuki beans with sugar until soft for fresher flavor and control.
Cook Pancakes Gently: Cook on medium-low heat so that the pancakes remain soft and don’t over-brown. Overcooking will make them less fluffy.
Alternative Fillings: For a variation, try whipped cream, chocolate spread, or even sweet chestnut paste instead of anko.
Serving & Storage: Serve fresh for best texture; store in an airtight container. If refrigerated, bring to room temperature or warm slightly before eating.
Make Ahead Tip: The batter can be prepared in advance and refrigerated for a few hours; just give it a gentle stir before cooking.
