Batter

1. In a bowl, add 2 eggs, 80 sugar, and 1 tbsp honey.
   
2. Whisk until the eggs are a little fluffy.
   
3. Sift 120g of flour and ½ tsp of baking soda into the egg mixture and whisk.
   
4. Add 50ml Water (3 tbsp and 1 tsp) and mix again.
   
5. Transfer the mixture into a jug or bottle and store in the refrigerator for 30 minutes.
   

Frying

1. Start heating the pan on the lowest heat for about 10 minutes before you want to make the dorayaki. This will make the heat even on the pan.
   
2. Add a tiny bit of oil to the pan and then using a paper towel, spread it all over the pan and remove any excess. This will give the dorayaki a clean smooth surface without any spots.
   
3. Take the jug from the refrigerator and pour the batter in. When pouring, pour the batter in one spot and allow it to spread out, the size should be about 8cm (about 3 inches) in diameter.
   
4. Cook however many will fit but make sure there's space in between them, you don't want them to stick together. I recommend about 3 at a time, so it will be about 4 batches. (add oil and remove excess with a paper towel when necessary).
5. Cook for about 1 1/2 to 2 minutes or until you see bubbles forming on the top.
   
6. Using a spatula, carefully flip each pancake. (If you're not confident in your flipping skills, try using two spatulas, one on each side so that they keep their shape!)
   
7. Once flipped, cook on the other side for about 1 minute and remove from the pan.
   
8. Repeat until you have 12 pancakes.
   

Assembly

1. Add 2 tbsp of red bean paste to 6 of the pancakes. Try and spread it so that it's thicker in the middle, this will help make the dorayaki's shape.
   
2. Place a plain pancake on top of each one that has red bean paste. Lightly press around the edges to close the dorayaki.
   
3. Enjoy straight away or wrap in cling film and store in the refrigerator. Best eaten within 2 days.
   
4. Enjoy!