Japanese Waffles Dora Yaki
Delight your taste buds with Japanese Waffles Dora Yaki, a beloved traditional treat that's both fluffy and flavorful. These golden, pancake-like sandwiches are made with a light and airy batter infused with hints of honey for a subtly sweet touch. The magic comes alive when they're filled with a luscious layer of sweetened red bean paste (anko), creating a perfect balance of textures and flavors. Easy to prepare with simple pantry staples like all-purpose flour, eggs, and milk, this recipe is perfect for breakfast, dessert, or a midday snack. Whether you're new to Japanese cuisine or a seasoned fan, Dora Yaki offers a delicious taste of authentic Japanese street food. Serve them warm and fresh, and get ready to fall in love with this iconic treat!
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Ingredients
- 120 grams all-purpose flour
- 1 teaspoon baking powder
- 2 large eggs
- 80 grams granulated sugar
- 1 tablespoon honey
- 2 tablespoons milk
- 1 teaspoon vegetable oil
- 200 grams adzuki red bean paste (anko, sweetened)
Directions
Step 1
In a medium bowl, sift together the all-purpose flour and baking powder. Set aside.
Step 2
In another large bowl, whisk the eggs, granulated sugar, and honey until the mixture is pale and slightly thickened.
Step 3
Gradually add the flour mixture to the egg mixture. Stir gently until fully combined, but do not overmix.
Step 4
Add the milk and vegetable oil to the batter and mix until smooth. Cover the bowl and let the batter rest in the refrigerator for 15 minutes.
Step 5
Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a small amount of oil, then wipe off any excess with a paper towel.
Step 6
Spoon about 2 tablespoons of batter onto the skillet to form a small round pancake, approximately 8-10 cm in diameter. Cook for about 1-2 minutes, or until bubbles form on the surface and the edges look set.
Step 7
Flip the pancake gently with a spatula and cook for another 1-2 minutes, or until golden brown on the second side. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter.
Step 8
Once all the pancakes are cooked, take one pancake and spread approximately 2 tablespoons of sweetened red bean paste (anko) on the flat side.
Step 9
Top with another pancake, flat side down, to create a sandwich. Press gently to seal the edges.
Step 10
Repeat with the remaining pancakes and filling. Serve fresh or store in an airtight container for up to 1 day.
Nutrition Facts
| Serving size | 559.8 grams (559.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1563 |
| Total Fat 16.10g | 21% |
| Saturated Fat 4.30g | 22% |
| Polyunsaturated Fat 2.80g | |
| Cholesterol 375mg | 125% |
| Sodium 615mg | 27% |
| Total Carbohydrate 319.50g | 116% |
| Dietary Fiber 14.10g | 50% |
| Total Sugars 175.50g | |
| Protein 35.60g | 71% |
| Vitamin D 95IU | 475% |
| Calcium 170mg | 13% |
| Iron 10mg | 56% |
| Potassium 1084mg | 23% |
Source of Calories