Dorayaki Pancakes with Red Bean Paste

In a large bowl, whisk together the sifted flour and baking powder.

In a separate bowl, whisk together the eggs, sugar, and honey until pale and slightly frothy.

Gradually add the milk and soy sauce (if using) to the egg mixture, whisking until well combined.

Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for 15 minutes.

Heat a lightly oiled non-stick frying pan or griddle over medium-low heat. The heat is crucial; too high, and the pancakes will burn before they cook through.

Pour about 2-3 tablespoons of batter onto the hot pan for each pancake. Cook for 2-3 minutes per side, or until golden brown and small bubbles appear on the surface. Flip carefully.

Remove the cooked pancakes from the pan and let them cool slightly.

To assemble the dorayaki, spread a generous amount of red bean paste (anko) on one pancake and top with another pancake to create a sandwich.

Serve immediately or let the dorayaki sit for a few minutes to allow the flavors to meld together.