Dorayaki, which is popularly known as the Dora Cakes. Dora cakes or Dorayaki have gained popularity among children & adults from the various popular Japanese anime, manga and television shows. We all also remember dora cakes from the popular cartoon character Doremon.

Dora Cakes is now a very popular confection in Japan. It is a kind of sandwich; bread is replaced with the round doomed cakes, and the filling is usually red bean paste. The round doomed cakes are light and airy, the red bean paste fillings give a rich, slightly earthy sweetness.

These pancakes have a pillowy softness and a delicate fluffiness, enhanced with honey. The filling called tsubuan is quite unique as it’s made with red bean paste which is sweetened with sugar. 

What will fascinate you about these recipes?

• 100%  Eggless
• Fluffiest and Happiest Pancakes
• 100% From Scratch
• Does not have any market bought filling

Ingredients & Equipment Used

Method To Prepare Anko

1. Soak the beans

• Rinse red beans in water.
• Soak in plenty of water for 8 hours or overnight.

2. Cook the beans

• Drain soaked beans. Add them to a saucepan with fresh water.
• Bring to a boil, then discard the water (removes bitterness).
• Add 500 ml fresh water again, simmer on low heat 40–50 mins (or pressure cook 2–3 whistles) until beans are soft and mashable.

3. Sweeten the beans

• Drain excess water, leaving a little (about 2–3 tbsp) for moisture.
• Add sugar and stir on low heat until dissolved.
• Keep stirring and mashing until it becomes a thick paste (about 10 mins).
• Add a pinch of salt to balance sweetness.

4. Adjust texture

• For chunky anko (tsubuan):lightly mash with a spatula or masher, leaving some beans whole.
• For smooth anko (koshian): blend into a fine paste.

5. Cool & store

• Let it cool completely.
• Store in an airtight container in the fridge for up to 5 days or freeze for 1 month.

1.⁠ ⁠Prepare buttermilk

• In a small bowl, mix milk with vinegar.
• Let sit for 5 mins until slightly curdled.

2.⁠ ⁠Make batter

• In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
• Add 15 g honey, 10 g oil, and the curdled milk.
• Mix gently until smooth (like thick pancake batter). Rest 10 mins.

3.⁠ ⁠Cook pancakes

• Heat a non-stick pan on low-medium. Lightly oil and wipe excess with tissue.
• Pour about 30 g batter per pancake.
• Cook until bubbles appear and the underside is golden (1–2 mins). Flip, cook for 30–40 seconds.
• Keep cooked pancakes stacked under a clean kitchen towel.

4.⁠ ⁠Assemble Dora cakes   

• Take one pancake, spread about 20–25 g of red bean paste in the center.
• Place another pancake on top, press edges lightly.
• Repeat for all.

For Pancakes:

1. Keep the pan on low-medium heat. If it’s too hot, the pancakes will burn outside and stay raw inside.
2. If the batter feels too thick, add a little water to adjust. Aim for a thick yet pourable consistency.
3. Use a small ladle or ice cream scoop for even-sized pancakes.
4. Stack pancakes and cover with a clean damp kitchen towel until assembly. This prevents drying.
5. Avoid spreading the batter too thin on the pan. The goal is to keep the pancakes thick and fluffy, not flat.

For Bean Paste (Anko):

1. Always add sugar only after beans are fully cooked; adding it too early can prevent beans from softening.
2. Since red bean paste is naturally thick and sticky, you may add a small amount of water to make it smoother and easier to spread.

Assembly & Serving:

1. Keep the filling about 20–25 g per cake so it doesn’t ooze out.
2. Press gently on the sides to create the classic “pocket” look.
3. Dora cakes taste best within the same day, when pancakes are still soft and moist.
4. Brush the top with a little sugar syrup or honey water for a professional sheen.

• Pancake batter (120 g flour + other ingredients) = about 12–14 mini pancakes (each 30 g).
• Assembled Dora cakes = 6–7 pieces (with 20–25 g anko filling each).
• Portion size: 1 Dora cake per serving.

• Dora Cakes (assembled):
  • Room temp: up to 8 hours (covered, cool place).
  • Refrigerator: 2–3 days (in airtight container; bring to room temp before serving).
  • Freezer: up to 1 month (wrap each individually in cling film + airtight box).
     
• Anko (bean paste):
  • Refrigerator: 4–5 days (airtight container).
  • Freezer: 1–2 months (portion and wrap).
     
• Pancakes (unfilled):
  • Refrigerator: 2 days (wrapped in cling film).
  • Freezer: 2 weeks.

(per 6 Dora cakes / 12 pancakes with anko filling)

Pancakes:

• All-purpose flour 120 g → ₹6
• Sugar 25 g → ₹2
• Honey 15 g → ₹7
• Milk 120 g → ₹8
• Vinegar 5 g → ₹1
• Oil 10 g → ₹2
• Baking powder + soda → ₹

➡️ Total (pancakes): ~₹28

Anko (200 g):

• Red beans 150 g → ₹25
• Sugar 120 g → ₹5
• Salt → negligible

➡️ Total (anko): ~₹30 

Grand Total: ~₹58 for 6 Dora cakes

➡️ Cost per Dora cake: ~₹10(Approx)

Can I make Dora cakes without eggs?

Yes! Replace milk + vinegar + baking soda with 1 large egg  of 50g.

How do I make Dora cakes extra fluffy?

• Rest the batter for 10–15 minutes before cooking.
• Cook on low-medium heat to avoid burning.
• Don’t overmix the batter; it should be smooth but not runny.

Can I use other fillings?

Yes! Apart from anko, you can try:

• Chocolate spread
• Nutella + banana
• Custard cream
• Whipped cream + strawberries

Are Dora cakes served hot or cold?

Traditionally, they are eaten at room temperature, but they taste delicious and slightly warm as well.