Whisk 4 large eggs, 2 tablespoons of honey, and ⅔ cup of sugar until pale and thick.
Sift in 1⅓ cups of all-purpose flour and 1 teaspoon of baking powder. Mix until smooth, cover and refrigerate for 15 minutes.
Stir in 1 tablespoon of water. Add a little more if needed for a thick but pourable pancake batter.
Heat a nonstick pan over low heat for 5 minutes, then use medium-low heat. Lightly oil and wipe almost dry.
Pour 3 tablespoons of batter per pancake, making 3in / 7.5cm circles. Cook for 60-90 seconds, until bubbles appear. Flip and cook for 20-30 seconds, until cooked through. Cover cooked pancakes with a clean damp towel.
Sandwich 500g of sweet red bean paste between pairs of pancakes, spreading it slightly thicker in the center.
