Dorayaki

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.
5. 5 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.
6. 6 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.