Dorayaki

In a large bowl, crack the eggs and whisk them until frothy.

Gradually add sugar and honey to the eggs. Whisk until the mixture is smooth and slightly pale.

In a separate bowl, sift the all-purpose flour and baking powder.

Slowly fold the dry ingredients into the wet mixture. Mix gently to avoid overbeating. Add water slowly, adjusting to get a thick, smooth consistency.

Cover the batter and let it rest for about 15-30 minutes.

Preheat a non-stick frying pan over medium-low heat. Lightly grease the surface with a small amount of oil or butter and wipe it with a paper towel to remove excess.

Pour about 2 tbsp of batter into the pan, forming a small, round pancake. Let it cook for 2-3 minutes, or until bubbles start to appear on the surface and the edges look set.

Flip the pancake and cook for another 1-2 minutes until the other side is golden brown.

Continue cooking the rest of the batter until you have an even number of pancakes.

Take one pancake and place about 1 tbsp of sweet red bean paste (anko) in the center.

Place another pancake on top to form a sandwich. Press the edges slightly to help the filling spread evenly without spilling out.