If you’ve ever wished for a dessert that’s both nostalgic and utterly comforting, Dorayaki (Japanese Pancakes Filled with Soft Custard) is sure to win your heart. Delicate, honey-scented, and just the right amount of fluffy, these golden pancakes are sandwiched around a dreamy custard cream that melts with each bite. Whether you’re a Japanese food enthusiast or simply looking to brighten up your afternoon, this treat delivers childlike joy and sophisticated flavor in one irresistible bundle.
Ingredients You’ll Need
The beauty of making Dorayaki (Japanese Pancakes Filled with Soft Custard) is in the simplicity of its pantry-friendly ingredients. Each component serves a delightful purpose, from creating moist, pillow-soft pancakes to velvety-smooth custard you’ll want to eat by the spoonful.
- All-purpose flour: The backbone of tender, fluffy pancakes with the perfect crumb.
- Granulated sugar: Sweetens both pancake and custard, balancing honey’s floral notes.
- Eggs (whole and yolks): Provide structure and richness for the pancakes and the custard filling.
- Honey: Infuses the pancake batter with aromatic sweetness and that signature golden sheen.
- Baking powder: Gives the pancakes their delightful lift and soft, cakey texture.
- Water: Loosens the batter for the ideal spread and consistency.
- Salt: Just a pinch to sharpen flavors and keep things balanced.
- Neutral oil: Ensures even browning and easy flipping on the skillet.
- Whole milk: The custard’s creamy base—don’t skimp, the richness makes all the difference!
- Cornstarch: Thickens the custard into a silky, spoonable delight.
- Unsalted butter: Adds polish and body to the custard, making it lusciously smooth.
- Vanilla extract: Finishes the custard with a fragrant, bakery-style warmth.
How to Make Dorayaki (Japanese Pancakes Filled with Soft Custard)
Step 1: Prepare the Custard Filling
Begin by gently heating the whole milk in a saucepan over medium heat. You want it steaming but not boiling—it should feel warm to the touch and start to send up little wisps of steam. While the milk heats, whisk together the egg yolks, granulated sugar, and cornstarch in a medium bowl until the mixture looks silky and pale yellow. Slowly pour a bit of the hot milk into the yolk mixture, whisking constantly to temper the eggs and prevent curdling. Once smoothly combined, return everything to the pan and continue whisking over medium heat until the custard thickens, usually in about 3 to 4 minutes. Remove from heat, stir in unsalted butter and vanilla for added richness, then press some plastic wrap directly on the surface so no skin forms. Chill in the refrigerator until it sets up firm and perfectly scoopable.
Step 2: Mix the Pancake Batter
To create the airy-yet-moist pancakes that make Dorayaki (Japanese Pancakes Filled with Soft Custard) so special, whisk together the whole eggs, granulated sugar, honey, and water in a large bowl. You’re looking for a frothy, pale mixture—that means air has been beaten in for fluffiness. In a separate bowl, combine the all-purpose flour, baking powder, and a pinch of salt. Gently fold the dry ingredients into the wet mixture just until smooth—don’t overmix, or the pancakes won’t be as tender.
Step 3: Cook the Pancakes
Warm a nonstick skillet over medium-low heat and lightly brush it with a neutral oil. Drop about 2 tablespoons of batter for each pancake—they should form neat, small rounds, almost like silver dollar pancakes but a tad thicker. Cook until bubbles rise on the surface and the edges look set, about 1 to 2 minutes, then carefully flip. The undersides should be a gorgeously uniform golden brown. Cook for another minute, then remove to a plate. Repeat with the remaining batter, oiling the pan as needed for even color.
Step 4: Assemble the Dorayaki
Once your pancakes are cool (or just slightly warm), it’s time for the magic moment! Spread a generous spoonful of chilled custard onto the underside of one pancake, then top with a second pancake—soft side facing in, golden side facing out. Press gently to seal and let a bit of custard peek from the sides. Repeat until you have adorable, filled pancake sandwiches ready to devour.
How to Serve Dorayaki (Japanese Pancakes Filled with Soft Custard)
Garnishes
For a touch of elegance, dust your dorayaki with powdered sugar, or add a few fresh berries to the plate. A tiny swirl of whipped cream or a mint leaf also makes each serving pop—simple, but so inviting.
Side Dishes
While Dorayaki (Japanese Pancakes Filled with Soft Custard) shine on their own, they’re lovely with green tea, matcha lattes, or even a scoop of vanilla ice cream. For a truly Japanese-inspired snack platter, pair them with mochi or seasonal fruit on the side.
Creative Ways to Present
Pack your dorayaki in parchment for a sweet lunchbox surprise, or stack them on a cake stand as a showstopping dessert centerpiece. For parties, slice each filled pancake in half and serve as finger food—guaranteed to spark conversation and smiles.
Make Ahead and Storage
Storing Leftovers
Once assembled, store your Dorayaki (Japanese Pancakes Filled with Soft Custard) in an airtight container in the fridge. They’ll stay moist and delicious for up to two days, though the pancakes may soften further as they absorb the custard’s creaminess.
Freezing
If you want to freeze them, wrap each dorayaki tightly in plastic wrap and place in a freezer bag. They’re best enjoyed within 1 month; thaw overnight in the fridge to maintain the filling’s texture.
Reheating
For the best taste, serve dorayaki chilled or at cool room temperature. If you prefer them slightly warm, microwave for just 10 to 15 seconds from the fridge. Too much heat can cause the custard to spill, so keep it gentle!
FAQs
Can I use a different filling besides custard?
Absolutely! While this recipe highlights Dorayaki (Japanese Pancakes Filled with Soft Custard), it’s traditional to use sweet red bean paste (anko) as well. Nutella, whipped cream, or fruit jam also make delicious alternatives.
My pancakes are too dense—what went wrong?
Dorayaki pancakes should be light and fluffy. For best results, whisk plenty of air into the eggs and sugar, and be careful not to overmix once you add the dry ingredients. Also, a fresh baking powder ensures proper lift.
Is there a dairy-free version of this recipe?
Yes! You can swap the whole milk for any creamy non-dairy milk (like soy or oat), use a plant-based butter, and check that your pancakes’ ingredients are dairy-free to enjoy a vegan twist on Dorayaki (Japanese Pancakes Filled with Soft Custard).
Can I make the custard in advance?
Definitely—the custard can be prepared a day ahead. Just store it covered in the fridge, and give it a gentle whisk before assembling your dorayaki for the smoothest texture.
What’s the best way to get evenly round pancakes?
Use a small measuring cup or ice cream scoop to portion out the batter, and aim for consistent dollops in the pan. A nonstick skillet and low heat make flipping and browning easy, ensuring every Dorayaki (Japanese Pancakes Filled with Soft Custard) looks perfectly inviting.
Final Thoughts
Dorayaki (Japanese Pancakes Filled with Soft Custard) are a joy to make and even more delightful to share. Once you try one warm from the skillet, with creamy filling in every bite, don’t be surprised if this becomes your new favorite treat. Pull out your whisk and give them a go—I think you’ll fall in love with this charming Japanese classic.
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Dorayaki (Japanese Pancakes Filled with Soft Custard) Recipe
- Total Time: 45 minutes
- Yield: 10 filled pancakes 1x
- Diet: Vegetarian
Description
Learn how to make delicious Dorayaki, traditional Japanese pancakes filled with a soft custard. These sweet treats are perfect for dessert or a snack, with a fluffy texture and creamy filling that everyone will love.
Ingredients
For the pancakes:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- 3 large eggs
- 1 tablespoon honey
- 1 teaspoon baking powder
- 2 tablespoons water
- 1/4 teaspoon salt
- Neutral oil for cooking
For the custard filling:
- 2 cups whole milk
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
- Make the custard: Heat milk in a saucepan until steaming. Whisk egg yolks, sugar, and cornstarch. Slowly add hot milk, then cook until thickened. Stir in butter and vanilla. Chill.
- Prepare the pancakes: Whisk eggs, sugar, honey, and water. Mix in flour, baking powder, and salt. Cook batter in oiled skillet to make small pancakes.
- Assemble: Spread custard on a pancake and top with another. Serve immediately.
Notes
- The pancakes should be slightly thick and fluffy.
- Consider filling with sweet red bean paste for a traditional twist.
- Store assembled dorayaki in the refrigerator for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 filled dorayaki
- Calories: 210
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
