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1
Mix all the ingredients until you get a smooth, lump-free mixture. I suggest to combine first sugar, honey and eggs, work them, and then add the flour and baking powder. Let dough rest in the fridge for 20-30 minutes, covering it with parchment paper or plastic wrap.
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2
In the meantime, start to oil the pan that you will use for their cooking. Warning! I suggest dipping a napkin in the oil and greasing the pan. Then, with another napkin, remove the excess oil. In this way, you will be able to obtain a golden surface and avoid burnt pods.
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3
Pour dough in the pan in your preferred size. When you see the bubbles appear on the surface, it's time to flip them and cook again for other 2 minutes (depending on the size).
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4
Dorayaki is simple to prepare but requires patience. To obtain perfect browning, it is necessary that the flame is medium-low, and that the mixture is positioned in the center of the pot. Unless you have a large cooking surface, perfectly golden Dorayaki needs to be cooked one at a time. (This is if you are accurate and to make one as close to the original as possible!)
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5
As they are cooked, place under a slightly damp cloth so that they remain soft and tender.
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6
Last step, the filling! The original uses anko (azuki bean paste), but have you ever tried Nutella Dorayaki? Or custard? They are very good!
