Dorayaki with Chocolate Hazelnut Spread. Dorayaki are Japanese sweets, light and pillowy soft usually filled with a traditional red bean (anko) paste. Try them filled with chocolate hazelnut spread, instead! They might become your new favorite snack.
[This post was first published in 2016]
Our group Eat the world is stopping in Japan and I am making Dorayaki (doh-ra-yaki).
Traditional Dorayaki
These delightful Japanese sweets may look like pancakes but have a texture more similar to a sponge cake (Kasutera, in Japanese).
Dorayaki have been a passion of mine for quite some time. They also brought me the opportunity to visit Japan and be featured in a Japanese Tv show called "Who wants to come to Japan". I shared my incredible adventure in a series of posts called Nicoletta goes to Japan part 1, part 2, part 3, and part 4.
Traditionally, Dorayaki have a red bean (azuki) paste filling, called anko. The anko paste is sweet but not too sweet, creamy, and luscious. But it is not the easiest and fastest filling to make, so here comes the shortcut of using chocolate hazelnut spread.
Dorayaki with chocolate hazelnut spread
The lightness of the dorayaki compliments the richness and creaminess of the chocolate hazelnut spread, making this confectionery a pleasant snack for kids and grown-ups alike.
You could use any chocolate or chocolate hazelnut spread, date chocolate spread, pistachio cream. Or try custard, whipped cream, or a mix.
Easy batter
The batter for the Dorayaki is quick and easy to make, with minimal ingredients:
- eggs
- sugar
- honey
- flour
- baking powder
- water
How you make the batter
- In a medium bowl, whisk well the eggs and the sugar.
- Add the honey and whisk to combine.
- Sift in the flour and baking powder and whisk until smooth.
- The batter needs to rest. Wrap the bowl with cling wrap and refrigerate for 15 minutes.
- Uncover, add the water and whisk again. A trick to check the right consistency is to make ribbons of batter with the whisk, if they dissolve right away, it is ready.
How to make Dorayaki
- Dip a paper towel in vegetable oil and coat the bottom of a non-stick frying pan. Then remove the oil completely with a clean side of the paper towel.
- Place the frying pan over low/medium heat. Drop a small ladlesful of batter from a height of 8-10 cm.
- Wait for bigger bubbles to appear, then flip over and cook briefly on the other side, 15-20 seconds. Make only one or two at a time. You do not need to oil the pan again. TIP: try to be consistent with the size of the Dorayaki since they have to be sandwiched together.
- Place the cooked dorayaki on a plate and cover with plastic wrap or a damp towel to keep moist.
- Spread about one tablespoon of chocolate hazelnut spread on one side of the dorayaki, the less pretty one, leaving a little mound in the middle. Then, place another dorayaki over the filling to make a sandwich.
How to store Dorayaki
It's best to wrap Dorayaky in plastic wrap right away to preserve their fluffiness. They last for a couple of days.
You can also freeze them singularly wrapped in plastic wrap. Place in a Ziplock bag and enjoy later.
Eat the world
Check out all the wonderful Japanese dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!
Amy’s Cooking Adventures: Yoshinoya Beef Bowl (Gyudon)
A Day in the Life on the Farm: Japanese Rice
Culinary Adventures with Camilla: Kuri Kinton (Candied Chestnuts and Sweet Potatoes)
Cultureatz: Ramen Burger with Honey Teriyaki Sauce
Kitchen Frau: Chawanmushi (Steamed Savoury Egg Custard)
Sugarlovespices (us!): Dorayaki with Chocolate Hazelnut Spread
Sneha’s Recipe: Vegetarian Omurice /Japanese Fried Rice Omelette
Pandemonium Noshery: Ginger Pork Stir Fry
Palatable Pastime: Edamame with Sakura Dipping Sauce
Dorayaki with Chocolate Hazelnut Spread
- Total Time: 35 minutes
- Yield: 8 medium size pancakes 1x
Description
Dorayaki with Chocolate Hazelnut Spread. Dorayaki are Japanese sweets, light and pillowy soft usually filled with a traditional red bean (anko) paste. Try them filled with chocolate hazelnut spread, instead! They might become your new favorite snack.
Ingredients
- 2 eggs
- 50 g (4 Tbsp) sugar
- 15 g (1 Tbsp) honey
- 80 g all-purpose flour
- ½ tsp baking powder
- 1 Tbsp water
- Chocolate hazelnut spread (or Nutella) for the filling
Instructions
- In a medium bowl, whisk well the eggs and the sugar.
- Add the honey and whisk to combine.
- Sift in the flour and baking powder and whisk until smooth.
- Wrap the bowl with cling wrap and refrigerate for 15 minutes.
- Uncover, add the water and whisk again.
- Dip a paper towel in oil and coat the bottom of a frying pan with the oil. Then remove the oil completely with a clean side of the paper towel.
- Place the frying pan over low/medium heat. Drop a small ladlesful of batter to make a medium sized dorayaki. Wait for bigger bubbles to appear, then turn them over and cook briefly on the other side. Make only one or two at a time. Place the cooked dorayaki on a plate and cover with plastic wrap.
- Spread about 1 tablespoon of chocolate hazelnut spread on one side of the dorayaki, then place another dorayaki over the filling to make a sandwich.
Notes
For perfect golden brown dorayaki, make sure to wipe off all excess oil on the frying pan’s surface.
Wrap dorayaki individually in plastic wrap to keep them moist. Use within 2 days or wrap them in plastic, place in a Ziplock bag, and freeze for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Stovetop
- Cuisine: Fusion Japanese
I'm so glad to have stumbled by because before today, I had never heard of dorayaki. Thanks so much for this recipe and info!
Thank you for stopping by! Glad you like the recipe, it is easy to make and they are really good 🙂 .
I love Japanese desserts...do pancakes count?? And with Nutella. That's just so much goodness in one bite! I will definitely be making these one of these weekends.
Thanks Jolina! I know, I love your Japanese Cheesecake! And yes, I think pancakes count as dessert, especially if they're filled with Nutella or any chocolate hazelnut 🙂 .
This looks like a really great pancake. I really like chocolate and hazelnut and it goes perfectly in pancakes!
Thanks Kathy! These are fluffier and denser than regular pancakes, but I really like that texture. Filled with a chocolate hazelnut spread...mmmm..... 😉
What a fun treat. There are so many great recipes to try from this event.
They are fun to make and to eat. Not surprisingly, they are the favorite food of a famous Japanese cartoon character 😉 .
I had no idea you went to Japan, and for a TV show. I would be more than happy to sample your Dorayaki.
★★★★★
It was an experience I will treasure forever! Thank you! Would love to share one with you!
This looks delicious and reminded me that I have never posted about Japanese souffle pancakes. Coming soon. But I love the Nutella addition. Yum.
They're good! As well as the souffle pancakes. Yum!
I have had these at restaurants before, but I have never tried making them at home. So delicious, so I will have to give them a try!
★★★★★
Thanks! They are very delicious, both with the red bean paste and the chocolate spread 😉 .
You had me at chocolate hazelnut spread! I love how evenly brown and smooth you've got these pancakes - some more of that Japanese simplicity magic!
Thank you, Margaret! The even smooth color of the Dorayaki is what distinguishes them. It is not that easy to achieve but once you got the hang of it, it's beautiful.
I've always wanted to try these! They look so very tasty, esp with that hazelnut filling.
★★★★★
They are so yummy! Thank you!
Thank you so much for sharing this amazing dorayaki chocolate hazelnut spread recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!
★★★★★
You're welcome! Happy you liked them. We love them 😉 .