Japanese · Authentic-ish Japanese
Dorayaki
362 kcal a serving, against 455 for the traditional version. That is 93 kcal off, or 20%, with 18.4g of protein. Serves 8. .
What the traditional version is
Classic dorayaki is two pancakes - like a cross between a drop scone and a pancake - made with eggs, sugar, plain flour, and a dash of honey for shine. The filling is anko: red adzuki beans boiled soft, then combined with sugar in a ratio that would make a dentist sweat. Sandwich together, let the syrupy bean filling ooze, and dig in.
What changed, and what each change costs
Whole eggs swapped for a mix of whole eggs and egg whites
Egg whites are all protein, none of the fat. They fluff up the pancakes nicely, too. Keeping a whole egg or two stops the batter tasting like a gym shake.
What it costs you. Miss out on some richness and golden colour, but the pancakes are still soft enough. Don't expect them to look quite as magazine-shiny.
Plain yoghurt swapped in for part of the sugar and honey
A touch of Greek yoghurt gives moisture and a bit of tang, letting me drop the sugar further. The pancakes stay soft instead of going a bit rubbery.
What it costs you. You do notice the sugar's down. If you're after that almost caramelised edge, you'll have to up the sugar again.
Sugar in anko cut by half
Traditional anko is sticky-sweet. I'm holding back half the sugar. The beans get to taste like beans, not boiled sweets.
What it costs you. There's no pretending: this is less dessert, more breakfast. The filling's less glossy and a bit less spreadable. It isn't fudge any more, it's lightly sweet beans. That's your trade.
Protein powder sneaked into the batter
Whey powder brings up the protein without making the pancakes dense, if you don't go mad. As long as you mix it in, you get away with it.
What it costs you. There's a faint edge of 'health shake' about them if you're looking for it. If you close your eyes, you'll barely notice.
Tiny bit more oil in the pan, as the lighter batter tends to stick
With less sugar and fat in the batter, you need just a touch more oil to stop everything welding itself to the pan.
What it costs you. Tastes the same, but if you skimp on the oil you'll be chiselling off pancake fossils.
The numbers
| Per serving | Traditional | Lightened |
|---|---|---|
| Calories | 455 | 362 |
| Protein | 13.7g | 18.4g |
| Fat | 3.6g | 3g |
| Saturated fat | 1g | 0.7g |
| Carbohydrate | 93.8g | 66.2g |
| Protein per 100 kcal | 3g | 5.1g |
Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Japanese prints the exact database row used for each ingredient, so any number here can be checked.
Allergens. gluten, eggs, soybeans, milk.
The method is in the book
Let's be clear: the real deal is pudding, this is pudding-adjacent. You've got some of the bounce, some of the sweetness, and a filling that's bean-first, sugar-second. If you try to sell this as a candy bar, don't invite me over. But if you just want a soft, satisfying snack and a bit of nostalgia without needing a dentist on speed dial, you'll be happy enough. It's a pancake sandwich with beans: it starts odd and grows on you.
The quantities and the method for this dish are in Authentic-ish Japanese, along with 48 more. It is not out yet. The swap kit is free in the meantime.