Dorayaki

Whisk eggs and sugar together in a mixing bowl until the mixture becomes pale and fluffy, about three minutes. Add honey and mix until well combined, creating a golden sweet base for the batter.

Dissolve baking soda in water and add to the egg mixture. Sift in the flour and salt, folding gently with a spatula until just combined. Let the batter rest for fifteen minutes at room temperature.

Heat a non-stick pan or griddle over medium-low heat and lightly oil the surface. Pour two tablespoons of batter into a neat circle, about eight centimeters wide, keeping the shape round and even.

Cook until small bubbles appear on the surface and the bottom turns a uniform golden brown, about two minutes. Flip carefully and cook the other side for one minute until equally golden.

Repeat with remaining batter to make twelve pancakes total, keeping finished ones covered with a damp cloth to stay soft and moist. Pair pancakes by matching similar sizes together.

Spread a generous tablespoon of sweet red bean paste on the flat side of one pancake and press a matching pancake on top. Serve at room temperature or slightly warm for the softest texture.