Method

Whisk eggs and sugar until pale and slightly thick. Add honey, mirin and soy sauce; mix. Add flour and dissolved baking soda; mix until just smooth. Add water gradually until the batter falls off the whisk in a ribbon. Rest 15 minutes.
About 5 min
Heat a non-stick pan over medium-low heat. Lightly oil, then wipe most of it off with a paper towel — the pan should be barely greased.
About 14 min
Pour 2–3 tbsp of batter per pancake (about 10 cm diameter). Cook undisturbed until bubbles appear all over the surface and the edges look set, about 2 minutes. Flip and cook 1 minute. The colour should be a deep, even golden-brown. Cool on a rack.
About 14 min
When completely cool (warm pancakes make the filling runny), place a generous tablespoon of red bean paste on the flat side of one pancake.
About 14 min
Sandwich with another pancake, flat sides together, pressing gently. Wrap in cling film or parchment to hold shape. Store at room temperature for up to 1 day.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, eggs, soy