Place the eggs in a large bowl.

Whisk the egg initially on low speed for one minute. If you do not have an electric whisk, you can use a balloon whisk.

Add sugar and continue beating for about 3 minutes until the egg mixture is thick and fluffy.

Add the honey and mirin. Whisk again on low speed until incorporated for a few seconds.

Add the flour into the egg mixture one third at a time and whisk on low speed just until incorporated. You can also fold the flour with a spatula.

Add milk and whisk again on low speed until incorporated for a few seconds.

Rest the batter for about 20 minutes in the fridge. Dissolve baking soda in one tablespoon of water and add it to the batter and mix well. The batter should be smooth, and pourable. Adjust the batter consistency adding water a little at a time as needed.

Heat a non-stick pan over medium. I usually do not grease the pan with oil. However, when I want to clean the pan I lightly grease the pan with some oil and then wipe off the oil using a paper towel. This will give your dorayaki a nice smooth surface without any spots.

When pouring, pour the batter from a height of about 10” from the pan. And make sure to pour the batter in one spot and allow it to spread out. You can make them any size you like.

Cook for about 1 to 2 minutes until tiny bubbles appear on the surface.

Using a spatula, carefully flip the pancake. Cook on the other side for about 30 to 40 seconds and remove from the pan.

Repeat this process for each pancake. Clean the pan with oil and remove excess with a paper towel, as needed. Make sure to cover the pancakes with a tea towel to prevent them from drying until you make the rest of the pancakes.

Place a tablespoon of red bean paste in the center of one pancake and spread it. Put more red bean paste in the center as the middle part should be a bit thicker than the edges as it will help you to make the dorayaki's shape.

And then cover it with another pancake. Lightly press around the edges to close the sandwich. Repeat with remaining pancakes and fillings.

Wrap the Dorayaki with plastic wrap until ready to serve.

Enjoy straight away or stored in a cool place. Best eaten within 2 days.