Hi there. Can I change the white sugar with brown sugar/palm sugar? Hi Gina! I made them yesterday following your recipe, with homemade anko and they were delicious!! Is there a way to seal the edges so the filling won’t spill out though? … You can wrap it with plastic wrap to keep it close, but with ice cream… hmmm… little tough I think. A dorayaki pancake dessert with one of its most classic fillings. It has to be hot enough when you put the batter and slowly cook it. =( We’ve only been able to find it in a can (and then it wasnt that delicious brand you used, we can only ever find that brand around New Years), but needless to say… it was delicioussss!! . Or you can microwave it if you want to eat dorayaki hot/warm. , Is it possible to use baking soda instead of baking powder? Dorayaki is a popular Japanese snack and dessert, made of honey pancake sandwich with sweet red bean filling. Confectioners sugar is more refine than granulated sugar. WOW I’m impressed! I had never tried mochi pancakes from 7 Eleven before, so I’m not sure how the texture is like. Here in the U.S., Japanese and Asian grocery stores carry packaged dorayaki. xo. Heat a large non-stick frying pan over medium-low heat (close to low). I’m so happy to hear you and your dad liked this recipe! Thank you so much for trying this recipe and for your detailed feedback! . Hi Lucky! Feel free to judge and add more water if you think the batter is thick. So, I tried to make this. , This recipe makes delicious dorayakis. I tried the recipe and it was delicious! Please check the video and see the consistency of the batter. . Hi Tess! . I have only tried making dorayaki with this recipe (with the number of eggs I specified)… so I haven’t tried using less. It is a versatile tasty cream to have with any sweet & dessert and it goes so well with Dorayaki’s soft and moist texture as well. The taste is great, just that it looks terrible, hahaha. Hi Teresa! Hello Ms. Nami, I am Nia from Indonesia. Today I made tsubuan from your recipe and now I’m using it for these! I played around with the heat and still getting same results. I think the heat control of the pan is pretty difficult and different as everyone has a different stove and pan. The soft moist honey pancake with sweet red bean filling goes perfect with warm and slightly bitter Japanese green tea. Didn’t know this was so simple to make! That’s an easy fix. They came out amazing!! Thank you for your feedback! , I’m a vegetarian , I can use eng-replacement powder instead of eggs in this recipe, Hi H! Like…we’re talking beans here right? Hi Olivia! Any Japanese supermarkets or Chinese markets (in Japanese section) should have it. Thanks Nami. Where can you get ogura-an in the Bay Area? Also, instead of adding water, I added milk to make it creamier. Hi Yana! even without the filling is already too sweet. Hope my blog will inspire you with new Japanese foods! Thank you so much for your kind feedback, Jenny! Hi Venice! It’s better than cooking too fast, and inside is doughy. You need to wipe off the oil. On my last trip to the Asian grocery store, we purchased a different brand of red bean paste. https://www.japancentre.com/en/recipes/414-dorayaki-pancakes ありがとうございます。. You’re welcome! I’m curious if you can find red bean (azuki) and is it cheaper than a can? Hi! I got the consistency right and warmed up my Korean red bean paste to soften them lol! Hi Lindsay! Thank you for your kind feedback. I tried it this morning. I’ve seen dorayaki made with cake flour and bread flour. On my pan I had to cook them on each side a bit longer, however I was able to get the hang of it quickly. I’ll definitely make these again! What is the secret to get even round shapes ? in fact, i used gluten free flour and they turned out well. hi i wanna make movhi pancakes woth maple syrup and butter found at the 7 elevend in japan.. can i substitute some of the flour w mochi flour to get tht consustency? . You probably need to practice a few times to see how much water is necessary for your batter to get the right consistency. thank you so much! Slow cooking is important. Thanks for your answer. Hi Sally! It’s so hard not to eat them immediately out of the pan, lol. Hi Jenny! Ohh it must have been a very disappointment when you found out it’s something different from what you imagined! Thank you for trying the recipe and your feedback. I’m so glad to hear you enjoy my dorayaki recipe! It was very kind of you to let me know about this. Hi Monna! , Thank you for this recipe, and also for adding the freezing/storage tips! I’m so happy to hear you enjoyed this recipe. I’m so glad you enjoyed this recipe. I love Custard and this time I added a hint of Japanese ‘ Matcha ‘ Green Tea to this Western flavour. With my stovetop and frying pan, it takes 1 minute and 15-30 seconds to cook one side and 20-30 seconds on the other side). Maybe you can try adjusting gradually? Thank you for your kind feedback! Thank you for sharing the Japanese cooking recipes.My husband loves Japanese foods,with your easy step by step cooking instructions,I think I could make a Japanese dinner for him at home. Thank you! I LOVE dorayaki and made it tonight – so delicious! Thanks Nami!!!! Consume within 1-3 days. Hi Hana! At least I manage to make the pancakes this time and they were delicious! A children and adult’s favorite in Japan. As it is very difficult to get this in my country i decided to try and make them. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! You can replace water with milk if you like. I found a site for food allergy and this recipe doesn’t use eggs or regular flour (use rice flour). Can I do it in the microwave (how long, with or without the plastic wrap) ? I’m so happy to hear you tried this recipe and your dorayaki came out well. <3, Hi, these quantities are for 8 dorayaki or for 8 pieces that will become 4 dorayaki? I’ll remember to take pictures! Maybe in your case (if you tried with 2 Tbsp), you might need even more water. Even small amount of water the batter changes very quickly (so in the future, when you want to make the batter more smooth, put liquid very small amount at a time). I’m sorry this recipe didn’t work for you. Yay!!! Thank you for sharing your experience with us, especially about the induction cooktop. I’m so glad you enjoyed this dish with homemade anko! and some days 2 Tbsp. I’m sure other readers will appreciate your feedback. I love red bean flavored anything so I’m finally learning to cook with it myself. Served it as a dessert after a katsudon dinner , Hi Anna! Hi Antonio! , Hi! I actually tried with a round cookie cutter (I have a set of different sizes). Hi Pear! Hai thx again for the great recipe , i got few question though , i made dorayaki alot by now but 1 problem is when there is left over and i must put them in the fridge they get hard , even when i warmed them it still hard , do you have any suggestion why and how to fix it ? Hope you enjoyed the recipe. The colors can depend on matcha itself. Thank you again for your feedback! I sometimes use 1 Tbsp. Hi Carmenina! and hopes it comes out good. It was the beans in a soupy mixture. The Dorayaki turned out delicious! You have a better gadget than my cookie cutter. So happy to hear yours came out well. Have fun making them at home! . For information about our privacy practices, please visit our website. Sorry for my late response. I’m actually thinking of adding ice-cream to it as well if it is possible to seal the edge >.