Mix the Wet Ingredients: In a large bowl, whisk the eggs, sugar, and honey together aggressively until pale and frothy.

Activate the Leavening: In a tiny cup, dissolve the baking soda in the 1 tbsp of water. Pour this bubbling mixture into the egg batter and stir.

Add Flour and Rest: Sift the cake flour directly into the wet ingredients. Whisk gently until just combined and a smooth batter forms. Cover the bowl with plastic wrap and let the batter rest in the refrigerator for exactly 15 minutes. (This relaxes the gluten and ensures a fluffy pancake).

Bake the Pancakes: Heat a non-stick skillet over medium-low heat. Wipe the pan with a very lightly oiled paper towel (too much oil will ruin the smooth, even brown coloring of the pancakes). Pour 2 tablespoons of batter into the pan to form a 3-inch circle. Cook until bubbles appear on the surface and the edges dry, then flip and cook for 30 more seconds.

Assemble: Transfer the pancakes to a plate and cover with a damp towel so they don't dry out. Once cool, place a massive mound of sweet red bean paste (Anko) in the center of one pancake. Top with a second pancake, pressing the edges gently together to seal the Dorayaki.