In a mixing bowl, whisk together the Eggs until slightly frothy, then add the Sugar and Honey and continue to whisk until the mixture is smooth and the sugar begins to dissolve.
Sift the All-Purpose Flour together with the Baking Powder into the egg mixture and stir gently until just combined; avoid overmixing so the batter stays light.
If the batter feels too thick, gradually add the Water a little at a time, stirring to reach a pourable pancake-batter consistency—thick but able to spread slightly when ladled.
Let the batter rest for 10–15 minutes at room temperature; this helps the texture become tender and allows the baking powder to activate.
Heat a nonstick skillet or griddle over medium-low heat and brush or wipe it lightly with a little Neutral Oil to prevent sticking.
Spoon or ladle small rounds of batter (about the size of your palm) onto the skillet. Cook until bubbles form on the surface and the edges look set, about 1–2 minutes.
Carefully flip each pancake and cook the other side for another 30–60 seconds, until both sides are golden brown but the interior remains soft. Transfer to a plate and let cool slightly.
To assemble, spread a generous spoonful of Anko onto the flat side of one pancake, then top with another pancake to form a sandwich. Gently press so the filling spreads to the edges.
Serve the dorayaki warm or at room temperature. They keep well for a day at room temperature or can be refrigerated for a couple of days—bring to room temperature before serving for best texture.
