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For the Anko filling:
250 g red azuki beans @Colfiorito
200 g sugar (granulated or brown)
Salt and water
For the dough:
200 g all-purpose flour
2 medium eggs
50 g powdered sugar
1 tablespoon honey
1 teaspoon baking powder
100 ml room-temperature water
Rinse the Colfiorito red azuki beans and let them soak for 6 hours. Boil them for 5 minutes, then drain and change the water. Continue cooking in fresh water for 30–40 minutes, until tender. Drain them, add sugar and a pinch of salt, and stir over low heat until you get a thick, creamy jam.
Meanwhile, prepare the batter by mixing eggs, powdered sugar, and honey; then stir in flour, baking powder, and water until the mixture is smooth. Let it rest in the fridge for about 20 minutes.
Cook the pancakes in a nonstick skillet, pouring one ladleful of batter at a time. When bubbles appear on the surface, flip the dorayaki and cook the other side for about 30 seconds, until it is golden brown.
Finally, assemble the dorayaki by spreading a spoonful of jam in the center of one pancake and covering it with another. Wrap them in plastic wrap for a few minutes to keep them soft.
