Recipes / Sweets and drinks / Fried Cakes

Dorayaki (Fluffy Japanese Pancakes)

Name: Dorayaki (Fluffy Japanese Pancakes)
Total time: 45 min
Yield: 1 servings
Cuisine: Japan
Ingredients: Egg 1 and 1 egg yolk (eggs of 60 to 65g in the shell); kOBE Monk Fruit Blend 13.5g; honey 10g; vanilla extract 1/2 teaspoon; unsweetened oat milk 80g; cooking oil 10g; cake flour 90g (or 75g all purpose flour plus 15g cornstarch); baking powder 1/2 teaspoon; egg white 1 at room temperature; kOBE Monk Fruit Blend 18g for whipping the egg white; cream of tartar 1/8 teaspoon

Sweets and drinksFried CakesJapanabout 45 minutes

Fluffy dorayaki is a favorite for an afternoon snack for children. The batter turns tough if it is overmixed. High heat scorches the surface in patches while the inside is still raw.

The pan sits over very low heat, around 100 degrees C, and the batter is poured straight down so it spreads into a circle on its own. The egg white is whipped to soft peaks and folded in so the air bubbles stay intact.

This batch weighs about 253g, at roughly 160 calories per 100g. Let the pancakes cool completely before filling them.

Nutrition (this recipe makes 1 serving)

181.4kcal

6.3gprotein

11.5gfat

4.5gsugar

This recipe is sweetened with honey. Honey is still sugar, so keep the portion sensible.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 1 serving. This batch cooks into a small stack of pancakes, counted as about 1 serving.

Ingredients for the batch

Egg 1 and 1 egg yolk (eggs of 60 to 65g in the shell)
kOBE Monk Fruit Blend 13.5g
honey 10g
vanilla extract 1/2 teaspoon
unsweetened oat milk 80g
cooking oil 10g
cake flour 90g (or 75g all purpose flour plus 15g cornstarch)
baking powder 1/2 teaspoon
egg white 1 at room temperature
kOBE Monk Fruit Blend 18g for whipping the egg white
cream of tartar 1/8 teaspoon

Method

Beat 1 egg and 1 egg yolk with 13.5g kOBE Monk Fruit Blend, 10g honey and 1/2 teaspoon vanilla extract.
Add 80g unsweetened oat milk and 10g cooking oil and mix well.
Sift in 90g cake flour with 1/2 teaspoon baking powder and mix quickly and lightly, since overmixing makes the pancakes chewy.
Whip 1 room temperature egg white with 1/8 teaspoon cream of tartar, adding 18g kOBE Monk Fruit Blend gradually, until it holds soft peaks.
Fold the whipped egg white into the batter, keeping the air bubbles intact.
Set a flat nonstick pan over very low heat, around 100 degrees C. Pour the batter straight down into the pan so it spreads into a circle, cook until the surface sets and bubbles appear, then flip and cook the other side.
Cool the pancakes completely on a rack, then sandwich them with the filling of your choice.

Tips

Cooking them in butter gives more aroma than cooking oil.
If the burner will not go low enough, resting the pan on a damp cloth before pouring brings the heat down.
Honey is still a sugar, and 5g keeps things lighter while the pancakes stay soft.
Cream of tartar holds the whipped whites stable, and without it the answer is to beat slowly and stop at soft peaks.
Oat milk is thinner than dairy milk, so if the batter feels loose, sift in a little more cake flour.
Let the pancakes cool completely before filling, because a warm pancake makes the filling run.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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