Dorayaki

Preparing the anko:

1. 1Put the red beans in a saucepan and cover with water.
2. 2Bring to a boil and cook for 5 minutes.
3. 3Drain the red beans and put them back in the saucepan.
4. 4Cover with water again, put on the lid, and simmer over low heat for about 1.5 hours, adding water if needed to keep the beans submerged.
5. 5The beans should be very tender and easily mashed between your fingers.
6. 6Drain the beans again, then put them back in the saucepan with the sugar
7. 7Heat over medium-high heat, stirring constantly for about 10 minutes, until the mixture forms a glossy but still soft paste.
8. 8Immediately transfer the paste to a container and set aside.
9. 9For a smoother texture, mash the beans with a potato masher or a fork.

Preparing the pancake batter:

1. 10Mix the flour and baking soda in a bowl.
2. 11In another bowl, whisk the eggs, sugar, and honey together.
3. 12Add the milk and mix well.
4. 13Fold the dry ingredients into the egg mixture and whisk until smooth.

Cooking the pancakes:

1. 14Heat a nonstick pan with a small amount of oil and wipe off the excess oil.
2. 15Over medium-low heat, pour a small amount of batter into the pan to form a pancake.
3. 16Cook for about 2 minutes until the surface of the pancake is covered in bubbles and the edges become dry.
4. 17Flip and cook for another 1 minute.
5. 18Transfer to a plate and cover with a paper towel.

Assembling the dorayaki:

1. 19Take a pancake, place a generous spoonful of anko on top, and cover with another pancake.
2. 20Wrap with plastic wrap and press with your hands.
3. 21Pinch the edges of the pancakes to seal them together.