Preparation of the Batter

Begin by gathering all your ingredients and, if using cup measurements, follow the “fluff and sprinkle” method for the flour to ensure accuracy. It is recommended to weigh the ingredients with a kitchen scale for precise measurements, especially when converting to metric.

In a large mixing bowl, combine the eggs, sugar, and honey. Whisk the mixture thoroughly until it becomes light and fluffy.

Sift the all-purpose flour and baking powder into the bowl with the egg mixture, and stir until well incorporated. Allow the batter to rest in the refrigerator for approximately 15 minutes. This resting period allows the batter to relax, which will result in a smoother texture.

After resting, check the batter consistency. It should resemble pancake batter. Gradually mix in 1 tablespoon of water, and add more as needed to achieve the right thickness. Adjustments in water may vary depending on the size of the eggs and the accuracy of flour measurement.

Cooking the Pancakes

Preheat a large nonstick skillet over the lowest heat setting for five minutes. It is important to allow the pan to heat evenly. Once it is properly heated, raise the temperature to medium-low.

Use a paper towel to lightly oil the pan with neutral oil, then wipe away any excess oil with a second paper towel. This ensures that the pancakes will cook to a uniform golden-brown color.

Using a ladle or small measuring cup, pour about 3 tablespoons of the batter into the pan to form 3-inch diameter pancakes. Cook one pancake at a time.

Once you see the surface of the pancake bubbling, flip it over and cook for an additional 20–30 seconds on the other side. Each side should cook until golden brown. The entire process should take about 1 minute 15 seconds to 1 minute 30 seconds per side.

Once cooked, transfer the pancake to a plate and cover it with a damp towel to keep it moist. Grease the pan again between batches as needed. Continue cooking until you have prepared about 12 pancakes.

Assembling the Dorayaki

To assemble the Dorayaki, place a generous amount of red bean paste (anko) between two pancakes, creating a sandwich. Ensure the center is slightly thicker than the edges, allowing the sandwich to naturally curve.

Wrap the completed Dorayaki in plastic wrap to maintain freshness until ready to serve.

Storing the Dorayaki

If you have leftover Dorayaki, store them in a cool place by wrapping them in plastic. They will stay fresh for up to two days. Alternatively, you may freeze them by placing them in a freezer bag, where they will last for up to one month.