Place eggs, sugar, honey and mirin in a large mixing bowl and beat all together until the egg mixture becomes pale whitish in colour.
Fold the sifted flour and baking powder in and combine till you don't see any flour.
Wrap the mixing bowl with cling wrap and rest it in the fridge for 30 minutes.
After 30 minutes rested in the fridge, add 40 ml of water to smooth the batter. *1
Set the hot plate 320°F (160°C). *2
Pour 1 scoop of ice cream scooper of the batter onto the pan. If you are using a frying pan, cook one or two at a time and if you are using an electric pan, you can make a little more at once.
Place a lid on and cook one side for one minute and 30 seconds or when you see bubbles start to form, flip it over with an egg flipper.
Cook the other side for about one minute.
Remove the cake off the heat and place it between the folded kitchen towel to avoid the cake becoming dry.
Keep making the cake until all batter is cooked.
When the cakes are cooled down, spread sweet azuki bean paste on one cake and sandwich with another cake and repeat it to make 8 Dorayaki.
*1 The amount of water depends on the weight of each egg and other ingredient measurement accuracy. You may need between 40-60ml of water. *2 I used an electric pan so cooked about 4 at once, but if you are using a frying pan, make one or two at a time on low heat. *3 Store-bought or homemade. If you are going to make one, check the recipe here