Matcha Dorayaki with Anko & Matcha Buttercream

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Are you ready to treat your taste buds to a touch of Japan? Discover the secret of delicious Matcha dorayaki: two soft, fluffy pancakes meet a sweet filling of anko and creamy Matcha buttercream. This harmonious blend of traditional Japanese flavours and the fresh note of Matcha is a real treat for any lover of Japanese cuisine.

Follow this simple recipe and create your own perfectly balanced Matcha dorayaki at home. Let yourself be enchanted by the combination of sweetness and the subtle bitterness of Matcha – an experience that will broaden your culinary horizons. Enjoy this sweet temptation!

Today I’d like to introduce you to a very special recipe: Matcha Dorayaki. These small, fluffy Japanese pancakes are filled with a tempting combination of anko and a delicate matcha buttercream. What makes this recipe special? Even the batter for the dorayaki contains matcha, making them a true green tea experience.

What is Matcha?

Before we start with the recipe, a few words about the star of today’s show: Matcha. This fine green powder, made from ground tencha leaves, is at the heart of Japanese tea culture. Known for its intense flavour and numerous health benefits, Matcha has found its way from traditional Japanese tea ceremonies into our modern kitchens.

In Japan, Matcha is more than just a drink. It is a symbol of harmony, respect and tranquillity. The traditional Japanese tea ceremony celebrates these values. Today, Matcha is an integral part of modern Japanese cuisine and is used in many desserts and drinks.

The quality of the Matcha powder is crucial to the taste of your dorayaki. Make sure to use high-quality Matcha, which has a delicate, slightly sweet flavour and a bright green colour.

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Recipe for Matcha Dorayaki

Now that we’ve learnt a bit about Matcha, let’s get started with the recipe. With just a few ingredients and simple passages, you can bake these delicious dorayaki at home.

To make Matcha Dorayaki, first mix the egg, milk and honey in a bowl, then add this mixture to the dry ingredients: flour, Matcha, cornflour, baking powder and sugar. Fry the batter in a lightly oiled pan to make flat pancakes and cover them with a damp cloth after cooking.

For the Matcha buttercream, mix the butter, icing sugar and Matcha powder until you have a smooth cream. Spread each pancake with anko and the Matcha buttercream, cover with a second pancake and press the edges together lightly.

The finished dorayaki will keep longer if wrapped, but they taste best when fresh.

Tip

Serve your matcha dorayaki with a cup of traditionally prepared Matcha tea. This allows you to experience the full range of Matcha’s flavours and immerse yourself in the world of Japanese tea culture.

Matcha dorayaki are not only incredibly delicious, but also an expression of Japanese culture and its attention to detail. Whether as an afternoon snack or a special treat with tea – these little works of art are always a delight. Give them a try and let yourself be enchanted by the unique combination of sweet and bitter!

I hope this recipe inspires you to discover and deepen your own love of Matcha. If you have any questions or would like to share your own experiences, please feel free to leave a comment below the recipe. I wish you lots of fun and success baking your own dorayaki!

Matcha Dorayaki

Makes 4 | 30 minutes | 503 kcal

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Two soft, fluffy pancakes meet a sweet filling of anko and creamy Matcha buttercream. This harmonious blend of traditional Japanese flavours and the fresh note of Matcha is a real treat for any lover of Japanese cuisine.

Ingredients (4 pieces)

* Add ingredients to basket 🪄

1 egg
140 ml milk
1 tsp honey
135 g flour (e.g. wheat)
1 tsp Matcha (im Shop ansehen)*
15 g cornflour
5 g baking powder
40 g sugar
1 tbsp oil (e.g. rapeseed oil)

Filling:
80 g anko (sweet red bean paste – to the recipe)*

Matcha buttercream:
¼ tsp Matcha (im Shop ansehen)
80 g soft butter (at room temperature)
80 g icing sugar

Useful tools:
2-in-1 strainer & skimmer (im Shop ansehen)

Preparation (30 minutes)

Step 1

Ingredients for the homemade Matcha Dorayaki with sweet Anko filling (see recipe for Anko filling).

Matcha Dorayaki passaggio 2 Whisk the egg with honey and milk

Step 2

Place the egg in a large bowl. Add the milk and the honey . Whisk everything together.

Matcha Dorayaki Passaggio 3 Mix the flour and Matcha

Step 3

In a second bowl, sift the flour and Matcha . Also add cornflour, baking powder and sugar . Mix everything together well.

Step 4

Then add the egg and milk mixture from the previous step to the dry ingredients. Whisk everything together thoroughly until you have a smooth batter with no lumps.

Matcha Dorayaki Passaggio 5 Preparare la padella

Step 5

Add half a spoonful of oil to a non-stick frying pan and spread it around the pan using a piece of kitchen paper or a pastry brush, so that a very light film forms. Heat the pan over a medium heat.
We will also need a damp cloth – so it’s best to soak a clean kitchen towel now and wring it out well.

Matcha Dorayaki passaggio 6: Baking the pancakes

Step 6

Using a ladle, pour a portion of the batter (approximately 1/8 of the batter) into the pan and spread it into a flat circle. Tip: Pour the batter into the pan from a height; this will help the pancake form a round shape.
Bake the pancake for 2 minutes, until lots of small bubbles appear on the surface and the edges start to dry out.

Passaggio 7

Now flip them carefully and gently, and bake for another minute. Remove the pancake from the pan and place it on a plate or a clean work surface. Cover with a damp tea towel. Continue until all the batter has been used up – the batter should be enough for 8 pancakes.

Step 8

While the dorayaki are cooling slightly, we’ll prepare the Matcha buttercream. To do this, place the butter in a bowl and add the sifted icing sugar. Add the Matcha powder as well.

Matcha Dorayaki passaggio 9: mescolare la buttercream

passaggio 9 Step

Then mix everything vigorously with a mixer. At first, there will just be loose lumps flying about, but just carry on – the mixture will come together and turn into a smooth cream!

Matcha Dorayaki passaggio 10 Pipe the cream into a piping bag

Step 10

Fill the finished Matcha buttercream into a piping bag or a (as I have done) freezer bag and cut a small hole in the tip – this makes it easier to pipe the cream.

Step 11

Now take one of the cooked pancakes, place it in the palm of your hand and spread approximately 20g Anko in the centre.
Leave a little space in the centre for the buttercream, which will be applied next (about 1/4 of the cream) using a piping bag.

Matcha Dorayaki passaggio 12: Finishing the pancakes

Step 12

Cover with a second pancake and press the edges together gently. Repeat with all the pancakes until you have made 4 dorayaki.

Step 13

Ready – Itadakimasu! Wrapped in cling film or stored in an airtight lunchbox, they stay fresh for longer and are perfect for a day out. But they taste best when eaten fresh.

Of course, there are plenty of other dishes featuring Matcha that go really well with this recipe! Here you’ll find my favourite recipe ideas from Japan: