110 min
French Tarte Tatin with Caramelized Apples
Deeply bronzed apples bake beneath crisp butter pastry, then flip into a glossy upside-down tart with clear caramel and unmolding cues.
Desserts
Japanese Dorayaki with Sweet Red Bean Filling
Honey-scented pancake rounds sandwich smooth anko for a soft, portable Japanese-style treat made entirely on the stovetop.
Directions
Whisk the egg base
Whisk eggs, sugar, honey and vanilla for 2 minutes until slightly thickened and pale.
Make and rest the batter
Sift flour, baking powder, baking soda and salt over the egg mixture and fold just until no dry streaks remain. Stir in 3 tablespoons water. Cover and rest for 15 minutes.
Adjust the consistency
Lift the batter with a spoon; it should fall in a thick ribbon that levels slowly. Add the remaining 1 tablespoon water a teaspoon at a time if needed.
Prepare the skillet
Heat a nonstick skillet or griddle over medium-low. Rub with a paper towel dipped in the measured oil, leaving only a nearly invisible film so the pancakes color evenly.
Cook sixteen rounds
Drop 2 tablespoons batter per pancake, keeping each round about 3 inches wide. Cook 75 to 90 seconds until bubbles cover the surface and edges look set. Flip and cook 25 to 35 seconds, until the center springs back and no wet batter remains. Repeat, adjusting heat so the rounds stay evenly golden.
Keep the cakes soft
Transfer cooked rounds to a clean towel and cover loosely while warm. Pair rounds by size once cool enough to handle.
Fill and shape
Spread about 3 tablespoons anko in the center of eight rounds, leaving a narrow rim and mounding slightly in the middle. Top with the remaining rounds and gently pinch the edges together.
Rest before serving
Wrap each dorayaki and rest 10 minutes so the pancake and filling settle together, or serve slightly warm.
Why this works
Why it worksWhipped eggs, honey and two leaveners create supple cakes with enough lift to hold a generous bean-paste center.
Why it worksA rested, ribboning batter spreads into consistent circles without becoming thin and crêpe-like.
Why it worksWiping the skillet to an almost dry film prevents mottled oil spots and produces the smooth golden faces associated with dorayaki.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonNonstick griddleSteady medium-low heat produces several smooth, evenly golden three-inch pancake rounds at once.See current options →
Compare on AmazonDigital kitchen scaleWeighing 120 grams of flour prevents a packed cup from making the honey pancakes dry.See current options →
Compare on Amazon2-tablespoon scoopEqual batter portions make sixteen rounds that pair neatly around the anko filling.See current options →
Swaps & notes
Easy swaps
- Use chunky tsubuan or smooth koshian according to preference; both should be thick enough to hold a mound.
- Replace up to 2 tablespoons anko in each sandwich with sliced strawberries, then refrigerate and eat the dorayaki the same day.
- For a sesame variation, stir 1 tablespoon toasted black sesame seeds into the anko rather than changing the pancake batter.
Cook notes
- Weighing 120 grams of flour avoids a packed cup that can make the pancakes dry and thick.
- Medium-low heat gives the honey and sugar time to brown without scorching before the egg-based centers are cooked through.
- Use anko thick enough to sit on a spoon. A runny filling will squeeze out rather than form the characteristic domed sandwich.
- The recipe makes 16 three-inch pancakes and 8 filled dorayaki.
Storage
Wrap dorayaki individually and keep at room temperature up to 1 day or refrigerate up to 3 days. Let chilled cakes stand 15 minutes before eating or microwave 8 to 10 seconds. Freeze individually for up to 1 month and thaw while wrapped.
Questions
Why are my dorayaki pancakes spotty instead of evenly brown?
Visible oil beads create pale spots. Wipe the pan to a nearly dry sheen before each batch and keep the heat steady at medium-low.
Can I make anko from scratch?
Yes. Cook sweetened azuki beans until very soft, then reduce while stirring until the paste holds its shape and cool completely. The recipe uses ready-made anko to keep the stovetop dessert practical.
Can I make the pancake rounds ahead?
Yes. Cool them, stack with parchment, wrap airtight and refrigerate for 2 days. Bring to room temperature before filling so they bend without cracking.
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Japanese Dorayaki with Sweet Red Bean Filling
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1. Whisk the egg baseWhisk eggs, sugar, honey and vanilla for 2 minutes until slightly thickened and pale.
2. Make and rest the batterSift flour, baking powder, baking soda and salt over the egg mixture and fold just until no dry streaks remain. Stir in 3 tablespoons water. Cover and rest for 15 minutes.
3. Adjust the consistencyLift the batter with a spoon; it should fall in a thick ribbon that levels slowly. Add the remaining 1 tablespoon water a teaspoon at a time if needed.
4. Prepare the skilletHeat a nonstick skillet or griddle over medium-low. Rub with a paper towel dipped in the measured oil, leaving only a nearly invisible film so the pancakes color evenly.
5. Cook sixteen roundsDrop 2 tablespoons batter per pancake, keeping each round about 3 inches wide. Cook 75 to 90 seconds until bubbles cover the surface and edges look set. Flip and cook 25 to 35 seconds, until the center springs back and no wet batter remains. Repeat, adjusting heat so the rounds stay evenly golden.
6. Keep the cakes softTransfer cooked rounds to a clean towel and cover loosely while warm. Pair rounds by size once cool enough to handle.
7. Fill and shapeSpread about 3 tablespoons anko in the center of eight rounds, leaving a narrow rim and mounding slightly in the middle. Top with the remaining rounds and gently pinch the edges together.
8. Rest before servingWrap each dorayaki and rest 10 minutes so the pancake and filling settle together, or serve slightly warm.