In a large bowl, combine the eggs, sugar, and honey. Whisk well until the mixture becomes fluffy.
Sift the flour and baking powder into the bowl with the egg mixture and mix until combined. Put the bowl in the refrigerator to rest the batter for 15 minutes.
After resting, the batter should be relaxed and slightly smoother. Now, stir in half of the water and check the consistency. Add more of the measured water until you reach a pancake batter consistency.
Heat a large nonstick pan over low to medium-low heat. Next, dip a paper towel in the vegetable oil and coat the bottom of the pan with the oil. Then, use another paper towel to remove the oil completely
With a ladle or a small measuring cup. Cook one pancake at a time.
When you see the surface of the batter starting to bubble, flip the pancake over and cook the other side. When done, transfer it to a plate and cover with a damp towel to prevent it from drying out. You do not need to oil the pan again. Continue making the rest of the pancakes (you can make about 12 pancakes).
Assemble the Dorayaki by making a sandwich using two pancakes and the sweet red bean paste as filling. Put more red bean paste in the center so the shape of the Dorayaki will be curved (the middle part should be thicker than the edges).
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
