Step 1:Prepare the Pancake Batter

• In a bowl, whisk together the flour and baking powder.
• In a separate large bowl, beat the eggs, sugar, and honey until the mixture is frothy and pale.
• Gradually add the flour mixture to the egg mixture, stirring until just combined.
• Add the water and mix until smooth. The batter should be slightly thicker than regular pancake batter.
• Let the batter rest for about 15 minutes.

Step 2:Cook the Pancakes

• Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a small amount of vegetable oil, wiping off any excess with a paper towel.
• Pour about 2 tablespoons of batter onto the skillet to form small pancakes (about 3 inches in diameter). You can use a ladle or a squeeze bottle for more even circles.
• Cook until bubbles form on the surface and the edges are set, about 2 minutes. Flip the pancakes and cook for another 1-2 minutes until golden brown.
• Transfer the pancakes to a plate and cover with a clean kitchen towel to keep them soft. Repeat with the remaining batter.

Step 3:Assemble the Dorayaki

• Take one pancake and spread about 1-2 tablespoons of anko (sweet red bean paste) on the flat side.
• Place another pancake on top to form a sandwich, with the flat sides facing inwards.
• Gently press the edges of the pancakes together to seal in the filling.

Step 4:Serve

• Dorayaki can be enjoyed warm or at room temperature. They are perfect for a sweet snack or dessert.