Dorayaki Ice Cream Sandwiches

Dorayaki are beloved Japanese pancakes sandwiched around sweet red bean paste, named for their drum (dora) shape. This modern-fusion version pairs freshly baked dorayaki with seasonal ice cream for a playful dessert that bridges traditional wagashi and Western confectionery.

Serves: 4

Ingredients

• 2 eggs
• 80g (6 tbsp) caster sugar
• 1 tbsp (15ml) honey
• 1 tsp baking soda dissolved in 1 tsp water
• 100g (3/4 cup) plain flour
• 2 tbsp (30ml) milk
• 1 tbsp (15ml) neutral oil, for the pan
• 200g (7 oz) anko (sweet red bean paste)
• 400ml (1 2/3 cups) green tea or black sesame ice cream

Instructions

1. Whisk eggs and sugar until pale and slightly thickened, about 2 minutes. Stir in honey and the dissolved baking soda mixture.
2. Sift flour into the bowl and fold gently until just combined. Stir in milk. Rest batter 15 minutes — this relaxes the gluten and gives a fluffier pancake.
3. Heat a non-stick pan over low-medium heat and lightly oil. Spoon 2 tbsp of batter per pancake, forming 8cm (3 in) rounds. Cook until bubbles form and pop on the surface, about 2 minutes, then flip and cook 1 minute. Transfer to a rack covered with a damp cloth to keep moist.
4. Spread a thin layer of anko on the flat side of half the dorayaki. Top each with a generous scoop (about 50g / 2 oz) of ice cream, then press a second dorayaki on top, flat side down.
5. Serve immediately, or wrap tightly in plastic wrap and freeze up to 2 hours for a firmer texture.

Cook's Notes: Do not press the pancakes while cooking — let them rise naturally for a spongy interior. Substitute anko with white miso caramel for a savoury-sweet twist. Store leftover plain dorayaki in an airtight container for up to 2 days.