Chocolate Mint Dorayaki Pancakes

Chocolate + mint fans, this is the dessert for you.


  • Chocolate dorayaki dough:
  • 150g pancake mix
  • 6g cocoa powder
  • 6g black cocoa powder
  • 1 egg
  • 30g sugar
  • 30g honey
  • 15g mirin
  • 100ml milk
  • Chocolate mint cream filling:
  • 100ml heavy cream for white chocolate
  • 40g white cream
  • 100ml heavy cream
  • 15g granulated sugar
  • 30ml mint liqueur
  • 20g dark chocolate
  • Green and blue food coloring
  • Cocoa powder, as needed
  • Advance Preparation:
  • Make the chocolate dorayaki batter.
  • In a bowl, combine sugar, mirin, honey, and egg.
  • Add milk and mix.
  • Sift in all dry ingredients.
  • Chop white and dark chocolate.
  • Heat heavy cream for white chocolate in a saucepan. Add white chocolate and allow it to emulsify to make the white chocolate cream.


  1. Mix heavy cream and granulated sugar until foamy.
  2. Gradually mix in mint liqueur.
  3. Gradually mix in white chocolate cream, a small amount at a time, whisking after each addition.
  4. Adjust color with food coloring, and mix in chopped dark chocolate. Pour the mixture into a piping bag.
  5. Heat cooking oil in a frying pan and wipe out any excess oil. Pour about two tablespoons of the chocolate dorayaki batter in the frying pan.
  6. When the surface starts to bubble, flip it over and let the other side cook.
  7. Pipe the mixture from (4) on one of the dorayaki pancakes. Sprinkle with cocoa powder and place another pancake on top. Enjoy!