• Before You Start: I highly encourage you to weigh your ingredients using a digital kitchen scale. Click the Metric button above for weights. If you don't have a scale, here's how to measure flour with a measuring cup to avoid scooping too much: Fluff the flour with a spoon, sprinkle it into the measuring cup, and level it off.

  Please note that the pancake batter requires 15 minutes of resting time.

  Gather all the ingredients.
  

To Make the Batter

• Combine 4 large eggs (50 g each w/o shell), 140 g sugar (⅔ cup + ½ Tbsp), and 2 Tbsp honey in a large bowl. Whisk well until the mixture becomes fluffy.
  
• Sift 1⅓ cups all-purpose flour (plain flour) and 1 tsp baking powder into the bowl with the egg mixture and mix until combined. Put the bowl in the refrigerator and rest the batter for 15 minutes.
  
• After resting, the batter should be relaxed and slightly smoother. Now, stir in half of the 1–2 Tbsp water and check the consistency. It should be similar to pancake batter. Add more of the water, as needed, to achieve the right consistency. The water amount will vary based on the size of the eggs and how accurately you measured the flour.
  

To Cook the Honey Pancakes

• Preheat a large nonstick frying pan over the lowest heat setting for 5 minutes. Take your time and heat the pan slowly. When it is thoroughly heated with no hot spots, increase the temperature to medium-low heat.

  Dip a paper towel in neutral oil and coat the bottom of the pan with it. Then, use another paper towel to remove the oil completely so there are no streaks. A clean pan is the key to evenly golden brown pancakes.

  Cook one pancake at a time. With a ladle or a 4 Tbsp measuring cup, pour 3 Tbsp of the batter from 3 inches (8 cm) above the pan to create a pancake that‘s 3 inches (8 cm) in diameter.
  
• When you see bubbles on the surface of the batter, flip the pancake over and cook the other side. When done, transfer it to a plate and cover it with a damp towel to prevent drying. Continue making the rest of the pancakes, greasing and wiping the pan between batches, as needed. You can make about 12 pancakes.

  Nami's Tip: With my stove and frying pan, it takes 1 minute, 15–30 seconds to cook the first side and 20–30 seconds for the other side.
  

To Assemble the Dorayaki

• Make sandwiches using two pancakes and a scoop of the 1.1 lb sweet red bean paste (anko) as filling. The dorayaki's overall shape is curved, so mound the red bean paste in the center so the sandwich‘s middle is thicker than the edges. Wrap individually with plastic wrap until ready to serve.
  

To Store

• Store the individually wrapped dorayaki in a cool place for 2 days. You can also store them in a freezer bag in the freezer for a month.