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1
Put the eggs and sugar in a bowl and mix together.
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2
Add the honey, and beat with a whisk until it's thick and creamy.
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3
This beating is the key to the fluffy texture.
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4
Sift the cake flour and baking powder together into the bowl, and mix in.
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5
Add 2 teaspoons of water, and leave the batter to rest for about 15 minutes.
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6
Add 2 teaspoons of water to make the batter runny.
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7
If you add too much water, the batter will spread out too much and not turn out puffy, so be careful.
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8
Warm up a non-stick frying pan over low to low-medium heat Pour in the batter from a height aiming for one spot until the batter is 8cm in diameter, and cook.
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9
When the surface of the pancake is bubbly, turn it over to cook the other side.
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10
Line up the cooked pancakes on a cutting board and cover with a tightly wrung out moistened kitchen towel to keep them moist as they cool.
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11
By using the moist kitchen towel, you will achieve that desirable moist texture.
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12
When the pancakes are cool, sandwich the anko (bean paste) between pairs so that the middle is mounded up higher than the perimeter.
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13
If you have a branding iron, heat it up and press it into the surface to finish.
