Matcha Dorayaki (Japanese Pancake) with White Chocolate

matcha dorayaki japanese pancakes with white chocolate

Matcha Dorayaki (Japanese Pancake) with White Chocolate

5 from 7 votes

Soft and lightly sweetened matcha dorayaki (Japanese pancake sandwich) filled with white chocolate paste for a decadent and silky texture. As a snack or dessert, they're always such a sweet and delicate treat.

Course: Dessert, Snack

Cuisine: Japanese

Yield: dorayaki

Calories: 207kcal

Author: Emma Choi

Prep Time: 30

Active Time: 10

Resting Time: 15

Total Time: 55

Ingredients

2 medium eggs
40 g sugar
1 tbsp honey
1 tsp matcha powder + 1 tbsp water
80 g flour
¼ tsp baking powder
15 ml water
¼ tsp cooking oil
white chocolate paste | for filling

US - M

Instructions

In a bowl, combine the eggs, sugar, and honey, whisking by hand or using a hand mixer.
In a small cup, dissolve the matcha powder with 1 tbsp of water until smooth and lump-free. Add the matcha mixture to the egg, sugar, and honey mixture, whisking until fully incorporated.
Sift the flour into the batter, then add the baking powder. Mix again until smooth and free of lumps.
Refrigerate the batter for 15 minutes.
After refrigerating, add 1 tbsp of water and whisk until slightly more fluid. The consistency should be more liquid than pancake batter but thicker than crêpe batter.
Lightly coat a pan with cooking oil, then use a paper towel to wipe off any excess oil. This step is essential for achieving a smooth, golden-brown color on one side of the pancake.
Heat the pan over medium-low heat.
Pour the batter onto the pan using a 30 ml (1/8 cup) measure to ensure all pancakes are the same size. You can use a different measuring tool, but consistent size is key for sealing the dorayaki later.
Cook the pancake for 1 to 1 minute and 15 seconds. Flip when bubbles start to appear all over the surface.
Cook the second side for 30 seconds, then remove the pancake from the pan and let it cool.
Once all pancakes are cooked, place about 3 tbsp of white chocolate paste onto the rougher side of one pancake. Cover with another pancake, pressing the edges to seal.

Notes

Cooking tip: add oil only before cooking the first pancake. Excess oil may cause uneven coloring, so be sure to wipe it off completely.
Batter quantity: use the same measuring tool each time to pour the batter, ensuring uniform pancake size for easy assembly.
Texture tip: don’t worry if the top side of the pancake appears rough—it’s normal. This side will be hidden inside the dorayaki with the filling.
Storage: store leftover dorayaki in an airtight container, or wrap them in plastic wrap or foil to keep them from drying out. Consume within two days.

Nutrition