Dorayaki (Sweet Red Bean Pancake Sandwich)

Whisk 2 eggs with 45 g sugar until the sugar granules start to dissolve and the mixture looks even.

Add 1 tablespoon honey and 60 ml milk, then whisk gently until the liquid is smooth without large bubbles.

Sift in 120 g all-purpose flour and 1 teaspoon baking powder.

Fold just until no dry flour remains; if the batter is too thick to fall slowly from a spatula, loosen it with a few drops of milk.

Cover the batter and let it rest at room temperature for 10 minutes.

If large bubbles rise, stir lightly to settle them, then check that the batter flows slowly from the spatula instead of running like water.

Preheat a pan over low heat and wipe on only a very thin film of oil.

Pour small rounds of batter, cook one side only, and remove them when the top looks smooth and the edges are set.

Check that the cooked side is evenly browned, then cool the pancakes on a rack.

Do not stack them while hot, because trapped steam can make the smooth surface sticky and damage the springy texture.

Divide 180 g sweet red bean paste according to the number of pancake pairs.

Spread it between two cooled pancakes, press gently toward the edges so the filling sits evenly, and serve once the rounds hold together neatly.