Sweet Potato Dorayaki

Sweet Autumn Delight - Japanese Sweet Potato Dorayaki

When I was growing up, Dorayaki always felt like a snack for the elderly. My grandparents adored it, and I would often see them enjoy these soft, sweet pancake sandwiches with delight. Now, I find myself drawn to Dorayaki, picking up a few whenever I spot them at the market. It’s funny how tastes evolve over time, but with the comforting nostalgia Dorayaki brings, it’s no surprise I’ve grown to love it too.

As fall rolls in, my kitchen is often filled with the scent of roasted Satsumaimo, Japanese sweet potatoes. Making Satsumaimo spread has become a weekly tradition, and this year, I decided to incorporate it into my Dorayaki, giving this classic snack a seasonal twist. The combination of fluffy pancakes and creamy sweet potato filling is perfect for autumn, and I can’t wait to share it with you!

RECIPE

Servings: 6-7 pcs

Time: 40 min (+ baking potato for 1 hour)

Ingredients:

For the Pancakes:

2 eggs
3 tbsp sugar
2 tbsp honey
½ cup flour
2 tsp baking powder

For the Sweet Potato Paste: (recipe is also found in here )

3 small Satsumaimo (Japanese sweet potatoes)
1 tbsp butter
1 tbsp honey
2 tbsp heavy cream

Instructions:

1. Prepare the Satsumaimo Paste:

Preheat your oven to 350°F (175°C).
Bake the sweet potatoes for about 60-90 minutes, or until they’re tender and soft.
Once done, scoop out the flesh and mash it in a bowl. Add the butter and heavy cream while the sweet potatoes are still warm. Mix until smooth and set aside.

2. Make the Pancake Batter:

In a mixing bowl, whisk the eggs, then add sugar and honey.
Gradually sift in the flour and baking powder, mixing until smooth.
Cover the batter and refrigerate for 20-30 minutes to let it rest.

3. Cook the Pancakes:

Heat a nonstick pan over low heat and lightly oil it (I prefer using rice oil).
Wipe off any excess oil with a paper towel.
Pour a small scoop of chilled batter onto the pan, creating a round pancake about 3 inches wide.
When bubbles start to appear on the surface, flip the pancake and cook the other side. This should take 1-2 minutes per side.
Once done, transfer the pancakes to a plate and cover them with a kitchen towel to keep them soft.

4. Assemble the Dorayaki:

Take one pancake and spread a generous layer of the sweet potato paste on the flat side.
Place another pancake on top to create a sandwich.
For extra freshness, wrap each Dorayaki individually in plastic wrap until ready to serve.

ingredients shopping

Why Satsumaimo Dorayaki is Perfect for Fall

Satsumaimo, with its natural sweetness and creamy texture, is a star ingredient in many Japanese autumn dishes. Adding it to Dorayaki gives the traditional dessert a heartwarming, seasonal flair. Whether enjoyed as a snack with tea or as a light dessert, these Satsumaimo Dorayaki will surely bring the taste of fall to your home.

Make them for yourself, share with friends, or even involve the little ones in the process - they’ll love assembling the Dorayaki sandwiches!