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Dorayaki pancake recipe

dorayaki pancake recipe

dorayaki pancake recipe 

Take your kitchen to Japan with this homemade Dorayaki pancake recipe! Composed of a dough made from flour, eggs, and sugar, originally the pancakes are stuffed with a sweet azuki bean paste but for me, I replaced the bean paste with a mango compote because I don't like this bean paste however, I love mango compote and it gives a result that is both soft and tender.

dorayaki pancake recipe video: 

Practical Info

Quantity 06 dorayaki

Preparation time20 minutes

Degree of difficulty Easy

Low cost


For the pancakes:

+ 2 Eggs


+ 50g Sugar


+ 15g Honey

+ 80g Cake flour


+ 1 / 2Tsp Baking powder

+ Wait for 15 minutes


+ Cooking oil

+ 10ml Water


For the forage:

mango compote:

+ 1 mango fruit

+ 1 tbsp sugar


+ half cup of boiled water

+ 1 tbsp cornflour


1. Beat the eggs, sugar, and honey with a whisk. Add the flour and baking powder, water, and continue to whisk. Stir until you get a smooth paste. Cover with plastic wrap and let stand for 20 minutes.

2. For the filling, cut the piece of the mango as on the video, or else as you want the goal is to obtain the meat of the mango.

Add the sugar to soften the taste let it reduce over low heat, add the cornstarch, and stir. As soon as the compote becomes thick, stop cooking.

3. Make the pancakes: Grease a small pan. Pour a ladle of dough and turn the pan so that it covers the entire surface. Cook until bubbles appear on top, then turn it over.

4. Continue with the rest of the dough. Spread the filling on top of a pancake, spreading the edge instead. Place another pancake on top to close like a sandwich. Wrap in plastic film and place in the fridge until ready to serve.


You don't have to use the mango compote for the filling, you can also use peanut butter, spread, or jam.

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