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Dorayaki Pancake

Bring some Japanese culture into your desserts and lather it with a smooth red bean paste centre to finish.

8 pieces

Easy 5 minutes



For the recipe Dorayaki Pancake

For Pancake:

1 box Dr. Oetker Nona Pancakes Original
30 ml Vegetable Oil
300 ml Water
1 Egg (Large)

For Red Bean Filling:

220 g Red Beans
200 g Granulated Sugar
100 ml Cooking Oil




For Pancake

Preheat a crepe pan. Pan is ready when drops of water sizzle and disappear.


Mix Dr. Oetker Nona Pancakes Original, vegetable oil, water and egg in a mixing bowl. Stir well.


Scoop 2 tablespoons of batter into the pan. Cook for 1 ½ minute or until the holes in the bubbles that pop do not immediately close up, flip the cake gently. Cook the other side for 1 ½ minute or until golden.


Spread the red bean paste on the pancake and sandwich with another pancake.


For Red Bean Filling

Soak the red bean overnight (8 – 12 hours) and then rinse the beans.


Place red beans in a large sauce pot with 4 – 5 cups of water. Boil for 5 minutes and simmer the red beans at low heat for 1 ½ to 2 hours or until the red beans are soft*. Make sure the water always covers the red beans. Drain the red beans.


Transfer red beans to food processor, gradually add in granulated sugar, blend until the texture is smooth.


In a wok, heat up cooking oil. Add in red bean paste and stir constantly at low heat until aroma is emitted, sugar melted and oil is well combined with red bean paste. Set aside to cool.