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6330 Cham, Switzerland
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This riff on a Japanese sweet treat requires some assembly as each dorayaki is like a sandwich; it involves making two pancakes and enclosing them around a dollop of sweet red-bean paste. You can buy the ready-made anko filling at most Asian supermarkets but we’ve also included a simple recipe for making your own below. That said, be warned: the beans need soaking overnight and to be drained and reheated twice, so start well in advance if you’re making your own.

  • Ingredients for the pancakes: Serves 4 as a snack or dessert
  • 3 eggs
  • 130 g cane sugar
  • 1 tbsp honey
  • 150 g plain white flour (or hakurikiko, the Japanese equivalent)
  • ½ tsp baking powder
  • 2 tbsps water
  • 250 g packet of anko (red-bean paste), if using
  • Oil for frying
  • Ingredients for the ‘anko’ filling (optional):
  • 250 g adzuki beans
  • 210 g sugar
  • ½ tsp salt
  • Method the red-bean paste:
  • 1. Soak the beans in a pot of water for at least 10 hours or ideally overnight. Strain and cover with fresh water.
  • 2. Slowly bring to a boil. Strain a second time, cover again with cold water and bring slowly to a boil – this will stop the beans bursting. Simmer for about 2 hours until the beans are soft.
  • 3. Strain, keeping 230ml of liquid in the pot. Add the sugar and simmer over medium heat until a solid paste forms, stirring frequently to prevent burning. Season to taste with salt and allow to cool.
  • Method for the pancakes and assembly:
  • 1. Beat eggs, sugar and honey together lightly with a whisk. Sift in the flour and baking powder, add the water and mix to a thick batter. Add a little more water if necessary.
  • 2. Heat a frying pan and coat with a little oil. Spread about 1½ tbsps of mixture in a circle and cook until golden brown (check after a minute). Turn it over and cook for a further minute until bubbles form on the surface. Remove onto a plate and add 1 tbsp of bean paste to the centre of the pancake.
  • 3. Clean the pan and cook another pancake as above, then use it as a lid to complete the dorayaki, like a sandwich. Pinch the edges to seal.
  • 4. Repeat this process for the remaining three dorayaki, then serve.


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