Step 1: In a large bowl, combine eggs, sugar, and honey and whisk well until the mixture gets fluffy.
Step 3: sift flour and baking powder into the bowl and mix. Keep in the fridge to rest for 15 minutes.
Step 5: stir in ½ tbsp of water at a time to get the right consistency. It should be a little bit thicker than pancake batter. If the batter is too thin, dorayaki buns will be too flat and not fluffy.
Step 7: heat a large non-stick frying pan on medium-low to medium heat. Dip the paper towel in oil and coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn?t be visible. That?s the secret to get nice texture on the surface of dorayaki. With a ladle, drop the batter from 1 foot above the pan to create 3 inch diameter ?pancake?. When you see the surface of batter starts to bubble, flip over and cook the other side. Transfer to a plate and cover up with damp towel to prevent from drying. Continue making pancakes.
Step 9: make sandwich with red bean paste. Put more red bean paste in the center so the shape of dorayaki will be curved (middle part should be higher). Quickly wrap them with saran wrap until you ready to serve.