Directions

To Prepare

1. Whisk together eggs, sugar and honey in a large bowl or until the mixture becomes fluffy.
2. In a large bowl, sift the flour and baking powder. Combine. Leave in the fridge for about 15 mins.
3. Add 1 tbsp of water to the batter. If the consistency is still too dry, add a little bit more water and mix.
4. Over low-medium heat, heat a large frying pan (non-stick). Pour some vegetable oil on the pan. Remove the oil from the pan using a paper towel. Use a ladle to scoop some of the batter (ensure that you stay consistent with this measurement) and pour into the pan to form small pancakes.
5. Once the pancake starts to bubble, the pancake should be flipped onto the other side. Set aside the cooked pancakes on a plate ensuring that they remain covered to avoid being dried out.
6. Continue making the pancakes. Do not oil the pan again.
7. To assemble the dorayaki, scoop some of the red bean paste onto the one pancake, focusing the filling in the middle. Place another pancake on top.
8. Serve the dorayaki.