Easy

Cocoa and hazelnut dorayaki

Name: Cocoa and hazelnut dorayaki
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings
Cuisine: Asian, International
Ingredients: 200 g Plain flour; 50 g Sugar; 7 g Honey; 120 g Egg; 5 g Baking powder; 1 g Salt; 100 ml Water; 200 g Cocoa and hazelnut spread; 10 g Butter

Total time1 h Preparation and possible waiting 40 min · Cooking 20 min

Preparation and possible waiting: 40 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings6

Allergens

Cereals containing gluten: Ingredient to check: Plain flour. Egg: Ingredient to check: Egg. Milk: Ingredient to check: Cocoa and hazelnut spread, Butter. Usual composition; check the label or the dough/sauce recipe: Cocoa and hazelnut spread. Nuts: Ingredient to check: Cocoa and hazelnut spread. Usual composition; check the label or the dough/sauce recipe: Cocoa and hazelnut spread. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour.

Rating Not yet rated

Soft Japanese pancakes with a creamy cocoa and hazelnut filling.

Jump to steps

40 minpreparation and possible waiting

20 mincooking

6servings

2.267 kcalwhole recipe

378 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 40 min · Cooking 20 min

Preparation and possible waiting: 40 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Dessert 30 to 60 minutes Asian

Allergens

View full classification 17 tags

Diet

Vegetarian

Dietary requirements

Fish-freeShellfish-freeSesame-free

Dish type

Dessert

Meal

BreakfastAfternoon snackDessert

Preparation

Griddling

Appliances

Frying panKitchen knife

Cuisine

AsianInternational

Season

All year round

Occasion

For childrenFor the whole family

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Dessert

Meal

Breakfast · Afternoon snack · Dessert

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Plain flour 200 g
Sugar 50 g
Honey 7 g
Egg 120 g
Baking powder 5 g
Salt 1 g
Water 100 ml
Cocoa and hazelnut spread 200 g
Butter 10 g

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Let’s get cooking

Method

Beat the two eggs with the sugar, honey and salt. Add the water and the flour sifted with the baking powder. Rest for 30 minutes.
Heat a non-stick frying pan over a medium-low heat and grease with some of the butter. Make 12 pancakes, about 9 cm across, cooking in batches of three and dividing the butter between batches.
When bubbles appear, turn the pancakes and cook the other side for about 45–60 seconds until set with no raw batter. Cool under a cover.
Spread the cocoa and hazelnut spread over half and sandwich with the rest.