Dorayaki

Instructions

1. Prepare the batter
   In a large bowl, beat the eggs and sugar together until pale and fluffy, about 3-4 minutes with an electric mixer. Add honey, vanilla extract, and mirin (if using) and mix until well incorporated.
2. Add dry ingredients
   Dissolve the baking soda in 2 tablespoons of water. Sift the flour into the egg mixture, then add the baking soda solution. Gently fold everything together until just combined, being careful not to overmix. Let the batter rest, covered with plastic wrap, for 15 minutes at room temperature.
3. Cook the pancakes
   Heat a non-stick pan over medium-low heat. Lightly grease with a small amount of oil using a paper towel. Once hot, pour about 2 tablespoons of batter for each pancake, creating 3-inch diameter circles. Cook until the surface begins to bubble and the bottom is golden brown, about 2 minutes.
4. Flip and finish cooking
   Carefully flip the pancakes and cook for another minute until the other side is golden brown. Transfer to a plate and cover with a clean kitchen towel to keep them soft and prevent drying out. Repeat with the remaining batter, adding a small amount of oil between batches if needed.
5. Assemble the dorayaki
   Once all pancakes are cooked and have cooled slightly, place about 1-2 tablespoons of red bean paste in the center of one pancake. Gently spread it leaving a small border around the edge. Place another pancake on top, pressing lightly to sandwich the filling without squeezing it out.
6. Serve or store
   Serve the dorayaki immediately, or wrap individually in plastic wrap and store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month.