Directions

To Prep

1. Combine the eggs, sugar and honey in a large bowl and whisk them until the mixture has become fluffy.
2. Sift in the all-purpose flour and baking powder and stir the mixture until all of the ingredients have been incorporated.
3. Cover the bowl and let rest in a fridge for about 15 minutes.
4. Remove the bowl from the fridge and pour in the water and mix.

To Cook

1. Slowly heat up a large, flat, non-stick pan and then oil the pan with about 1 tablespoon of oil.
2. Remove the oil from the pan and pour about 3 tablespoons of the batter in to the centre to create a disk shaped pancake.
3. When the top of the pancake begins to bubble, flip it over and start to cook the other side.
4. Cook this side for another 30 seconds before transferring to another plate to cook the rest of the pancakes.
5. Cover the cooked pancakes in a damp towel to prevent them from drying out.
6. Continue by cooking the rest of the pancakes the same way. The oil will not have to be reapplied to the pan each time to do so.
7. To serve, spread some of the red bean paste on to the top of one of the pancakes, with a majority of the paste being applied to the centre. Place the second pancake on top of the paste and serve.
8. The Dorayaki can also be wrapped with cling film to help maintain its shape before serving.