Dorayaki

Method

1. 1

   Whisk the eggs, sugar and honey until pale and slightly thickened, about 2 minutes.

2. 2

   Sift in the flour and baking powder, add the water, and fold into a smooth, thick-but-pourable batter.

3. 3

   Rest the batter for 15 minutes — it hydrates and the pancakes brown more evenly.

4. 4

   Heat a nonstick pan over medium-low and wipe it with oiled paper; the surface should look almost dry.

   💡 An oil-slicked pan browns in blotches; a wiped pan gives dorayaki their even caramel face.

5. 5

   Ladle small rounds of batter and cook until bubbles pierce the surface, about 2 minutes, then flip for 1 minute more. Repeat for 12 pancakes.

6. 6

   Sandwich a generous spoonful of red bean paste between pairs of pancakes, pressing the edges gently to seal.

   💡 Fill while the pancakes are barely warm so the paste softens and glues them together.