A Japanese tea-time classic, dorayaki is made by spreading red bean paste between two soft pancakes. Honey adds moisture to the batter, helping the pancakes stay soft even the next day.
Whisk the eggs and sugar for 5 minutes, until pale and foamy.
Add the honey and water, then mix.
Sift in the flour and baking powder and mix until a smooth batter forms.
Cook small rounds in a nonstick skillet for 2 minutes per side.
Spread the red bean paste between two pancakes and sandwich them together.
Cook the pancakes over low heat in a nonstick skillet; high heat can burn the outside while leaving the inside raw. Allergen information: Contains wheat (gluten) and eggs.
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