Sweet Red Bean Paste Filled Pancakes

In a large bowl, whisk together the all-purpose flour, baking powder, and granulated sugar until well combined.

In a separate medium bowl, beat the eggs. Add the milk, honey, and mirin (if using), and whisk until smooth.

Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; a few small lumps are fine. Cover the bowl and let the batter rest at room temperature for 15-20 minutes.

Heat a non-stick frying pan or griddle over medium-low heat. Lightly grease with a tiny amount of vegetable oil, then wipe off any excess with a paper towel.

Pour about 2-3 tablespoons of batter onto the hot pan to form a round pancake, about 8-10 cm in diameter. Cook for 2-3 minutes, or until small bubbles appear on the surface and the edges look set.

Flip the pancake and cook for another 1-2 minutes, or until golden brown. Transfer to a wire rack to cool completely. Repeat with the remaining batter, re-greasing the pan lightly as needed.

Once the pancakes are cool, take two pancakes of similar size. Spread 2-3 tablespoons of sweet red bean paste on the flat side of one pancake, then top with the second pancake, gently pressing them together to form a sandwich.

Serve immediately and enjoy your homemade dorayaki!