Fluffy Dorayaki Pancakes with Creamy Custard Filling

In a small saucepan, heat the milk over low heat until warm but not boiling.

In a separate bowl, whisk the egg yolk, sugar, and cornstarch until smooth.

Slowly pour the warm milk into the egg mixture while stirring continuously.

Return the mixture to the saucepan and cook over low heat, stirring until thickened.

Remove from heat, add vanilla extract and butter, and mix until smooth. Cover with plastic wrap and let cool.

2️⃣ Make the Pancakes:

In a bowl, whisk together eggs, sugar, honey, milk, and vanilla extract until combined.

Sift in the cake flour and baking powder, then gently mix until smooth. Let the batter rest for 15 minutes.

Heat a non-stick pan over low-medium heat. Lightly grease it with a small amount of oil.

Pour a small amount of batter (about 2 tbsp) onto the pan to form evenly sized pancakes. Cook until bubbles form on the surface, then flip and cook the other side for 30 seconds.

Transfer to a plate and let the pancakes cool.

3️⃣ Assemble the Dorayaki:

Take one pancake and spread a layer of custard filling on the flat side.

Place another pancake on top, pressing gently to seal the edges.

Repeat with the remaining pancakes and filling.

Serve immediately or store in an airtight container.

Serving and Storage Tips