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Matcha and red bean ice cream filled dorayaki.

Mini Ice Cream Dorayaki

These mini ice cream Japanese pancakes are a perfect treat for those with a sweet tooth. Traditionally filled with a red bean paste, matcha and anko ice cream serve as a great alternative.
Course Dessert
Cuisine Japanese
Prep 1 hour
Cook 10 minutes
Total 1 hour 20 minutes
Yields 15 (2.5") ice cream dorayaki
Author Emi

Ingredients

Batter

  • 4 large eggs
  • ½ cup sugar
  • 2 tablespoon honey
  • 1 cup all-purpose (AP) flour sifted
  • 1 teaspoon baking powder
  • 3 tablespoon water
  • oil for the griddle

Ice Cream Filling

  • vanilla ice cream
  • tsubuan chunky sweet azuki bean paste
  • matcha powder

Instructions

  1. Place vanilla ice cream into two separate bowls. In one bowl mix in matcha powder and in the other bowl mix in red bean paste. Cover the bowls with plastic wrap and place in the freezer for about 1 hour to harden.
  2. In a large bowl, combine egg, sugar, and honey. Add in flour, baking powder, and water. Whisk until combined and smooth.
  3. Heat the griddle to medium-low and with an oiled paper towel rub down the griddle. Using a dry paper towel wipe the griddle to remove any oil streaks.
  4. Using a tablespoon pour the batter onto the griddle. Cook until you see bubbles (about 1.5 mins), then flip and cook for 30 seconds. Place the dorayaki on a plate and cover with a damp paper towel. Make sure the griddle is thoroughly cleaned after each use.
  5. Scoop the ice cream using a warm a tablespoon and place in the middle of one pancake. Place the other pancake on top and gently press down. Repeat for the remaining dorayaki.
  6. Eat immediately or place in the freezer until ready to eat. (Takes about 5-8 mins to thaw.)