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Updated: Mar 9, 2022

Another cooking with kids episode!!

This time I made DORAYAKI with my two kids! Dorayaki is a Japanese pancake confectionery filled with your favorite paste. Traditionally dorayaki are filled with red bean paste. My kids are not big fans of red bean paste (although I am!) so I made these dorayaki with sweet potato paste and whipped cream.

The dorayaki were very moist and fluffy. They were perfectly balanced out with sweet potato filling.




<Yield> 2 servings

<Prep time> 5 minutes (doesn't include resting time)

<Cook time> 10 minutes


Sweet potato paste

7oz (200g) sweet potatoes

½ cup milk (any type of milk is ok)

2 tablespoons granulated sugar

1 tablespoon honey

1 tablespoon unsalted butter

1/4 teaspoon salt

Dorayaki pancake

70g all purpose flour

2 tablespoons granulated sugar

2 tablespoons water

1 teaspoon baking powder

1 tablespoon honey

1 tablespoon milk (any type of milk is ok)

1 egg

whipped cream (as much as you want)

<Optional toppings>



red bean paste


Sweet potato paste:

1. Peel the sweet potatoes and cut them into about 1 cm / ½ inch thick pieces. Soak them in water to remove the starch. Drain the water and transfer them to a pot.

2. Fill the pot with water until the sweet potatoes are fully submerged. Pop on a lid and cook over medium heat for about 10 minutes or until the sweet potatoes are fully cooked.

3. Remove from heat and drain the water. Mash the sweet potatoes then add in the sugar, milk and salt. Keep mashing as you combine everything together. Simmer the mixture over low heat for about 3 minutes to evaporate the excess moisture while stirring constantly. Remove from heat and add in the honey and butter. Pass the filling through a mesh filter to make it creamier. Allow the paste to come to room temperature and now it's ready to be enjoyed.

To make the dorayaki:

1. Whisk the egg in a bowl. Add in the honey, sugar, water and milk and whisk to combine. Sift the all purpose flour and baking powder, then add it to the bowl. Combine them together until there are no lumps remaining. Cover with plastic wrap and let it sit for 30 minutes.

2. Lightly grease a pan with vegetable oil. Heat the pan over low heat. Drop the batter into the pan creating a small circular disk shape. Once you see small bubbles starting to form on the surface, flip the pancakes over and cook for another 2 minutes. Transfer the pancakes onto plastic wrap or parchment paper and wrap them up. You want to keep them wrapped up until they come down to room temperature, so that you can achieve a moist dorayaki pancake.

3. Once the dorayaki pancake comes down to room temperature, smother on the sweet potato paste and whipped cream. Place another pancake on top of the filling to create a sandwich.


<Miwa’s tips>

・For the sweet potato paste, please adjust the amount of sugar to reach your desired sweetness. You might want to check the sweetness of the sweet potato itself before you add in any sugar, so that the paste won't be overly sweet.

・Do not grease the pan too much when you pan fry the dorayaki pancakes.

・By wrapping the pancakes with plastic wrap, the pancakes will get soft and moist with the steam. If you have time, please do not skip this step it will help to elevate the taste and texture.

・To make it plant based, feel free to swap honey with maple syrup and use any plant based milk.

<Storage time>

Store them separately in an airtight container in the fridge for up to 3 days.


<Did you try this recipe??>

Let me know by tagging me on Instagram

I love to see your creations!

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!


2020/07/25 MIWA

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