Dorayaki Batter
1. Mix Wet Ingredients

Crack the eggs into a mixing bowl and add sugar, salt, and honey. Whisk until fully combined and slightly frothy.

2. Add Dry Ingredients

Sift the cake flour and baking soda into the bowl. Whisk until smooth with no lumps remaining.

3. Add Oil

Drizzle in the neutral cooking oil and gently fold the batter 5–10 times until incorporated.

4. Adjust the Batter

Add the water and mix once more until smooth.

5. Chill

Transfer the batter to a jug or bottle and refrigerate for 15 minutes.

Frying
1. Preheat the Pan

Heat a non-stick pan over low heat for about 5 minutes. Lightly grease with cooking oil and wipe away excess oil with kitchen paper.

2. Cook the Pancakes

Mix the chilled batter briefly, then pour small rounds about 8 cm (3 inches) wide into the pan. Leave space between each pancake.

3. Watch for Bubbles

Cook for 1–2 minutes until the edges begin to dry and bubbles appear on the surface.

4. Flip

Once a few bubbles pop and create small craters, carefully flip the pancakes and cook for another 40 seconds to 1 minute.

5. Repeat

Transfer cooked pancakes to a plate and lightly grease the pan before each new batch.

Assemble the Dorayaki
1. Add Filling

Spread about 2 tablespoons of red bean paste onto the center of one pancake, keeping it slightly thicker in the middle.

2. Sandwich

Place another pancake on top and gently press the edges together.

3. Rest & Serve

Let the dorayaki rest for 10–15 minutes before serving for the best texture and flavor.