Mango & Pistachio Dorayaki Pancakes

Mango & Pistachio Dorayaki Pancakes

Recently, on Shrove Tuesday, I made the Blueberry Dorayaki Pancakes from Meera Sodha‘s book, East. The introduction to the recipe in the book tells us that Dorayaki are the Portuguese-influenced honey pancakes that are a speciality of Nagasaki in Japan. As someone who’s not particularly keen on pancakes, especially sweet ones, even I had to admit these were amazing. Of course, the pancake lovers in the house didn’t need convincing. The children had them for breakfast but the pancakes are so easy yet indulgent that they make the perfect candidate for a quick dessert too.

Each time I made these – for about the 5th time in a fortnight* – I kept dreaming about a dessert version with Indian flavours. And as we all know from motivational speak all over social media, Dreams Do Come True – you just have to put in the work. So I did & this dream happened.

*Be warned: unless you can look away from puppy dog eyes and turn a deaf ear to pitiful pleas Рonce you make these, you will be making them again and again. 

I made so many changes to the original recipe that this, like the character played by a new actor on some long-running TV drama, has a completely new face. First, Meera’s recipe had a lot of sugar & honey in the pancakes. This combined with the milk meant that they were burning easily even before they cooked completely, even on a low heat. So I reduced the sweetness to almost nothing, but the presence of milk means that they will still be prone to burning. Second, I found that there was too much of the fruit cream left over, so I doubled the pancakes recipe. Of course, I then changed the blueberries to mangoes, mango pulp & pistachios. In the blueberry version, you mix the compote and the cream together before applying to the pancakes; here, I prefer to layer the snowy white of the mascarpone to contrast with the sunny yellow of the mango compote.


i) The amount of sugar needed will depend on the sweetness of the mango and the pulp. Add 4 tbsp first, then taste and see if it needs more.

ii) If using prepared mango, you will need about 250 g

iii) My mango pulp was a dull yellow, so I added a pinch of turmeric to brighten it up a little. It doesn’t add any flavour, so you can leave it out if you so prefer.

iv) The amount of mango compote & mascarpone needed will depend on the size of your pancakes.

Mango & Pistachio Dorayaki Pancakes

These decadent, easy to make, fluffy pancakes are equally suitable for breakfast or dessert.
Course Breakfast, Dessert
Cuisine Indian, Japanese
Servings 16 small, fluffy pancakes


For the Mango Cream:

  • 1 large firm but ripe mango about 350g weight, see note ii above
  • 1 cup tinned mango puree I prefer Kesar
  • 4 - 6 tbsp sugar see note i above
  • 1/8 tsp turmeric optional, see note ii above
  • 1/4 tsp salt
  • 1/8 tsp cardamom powder optional
  • 1 tsp lime juice
  • 250 g tub of mascarpone

For the Pancakes:

  • 300 g plain flour or cake flour, if you have it, for the best results
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1/8 tsp cardamom powder optional
  • 4 large eggs
  • 200 ml whole milk
  • butter, oil or ghee to fry

To Serve:

  • slivered pistachios dried rose petals, pomegranate kernels etc for garnish


First make the mango compote:

  • Peel and chop the mango into 1 cm cubes. You should have about 1.5 cups.
  • Place the mango cubes, pulp, sugar, turmeric (if using) and salt in a small saucepan. Bring to a boil over a medium low heat and simmer until thick & glossy, about 5 - 10 minutes. Add the cardamom powder if using & the lime juice Allow to cool to room temperature, then refrigerate if possible.

Now make the pancakes:

  • Sieve the flour, baking powder, sugar, salt & cardamom powder (if using) into a large bowl. Beat the eggs and add to the flour mixture along with the milk and gently mix together to form a smooth batter.
  • Heat a non stick frying pan (I use my small one which is about 3" in diameter) over low heat, then fry about 2 tbsp of the batter with the help of some butter, oil or ghee, flipping once until cooked. Be careful with the heat as the milk & sugar in them causes them to burn easily. You should get about 12 pancakes.

Assemble & dig in.

  • Spread about a tbsp or two of mascarpone on a pancake (see note iv above), then place on a serving plate. Top with a tbsp or two of the mango compote. Cover with a pancake. Spread mascarpone and the mango compote on top and either repeat with another pancake or stop and sprinkle with the pistachios, rose petals, pomegranate kernels.
Keyword breakfast, dessert, dorayaki, indian, japanese, mango, pancakes, pistachios