In a Mixing Bowl, whisk together the 2 个 鸡蛋 室温, 4 tbsp 蜂蜜, and 3 tbsp 细砂糖 until the mixture is pale, slightly thickened, and the sugar is mostly dissolved, about 2 minutes. Add the 1 tbsp 味醂 and 1 tsp 酱油 浅色或普通 and whisk to combine.

In a small Mixing Bowl or cup, dissolve the ½ tsp 小苏打 in the 2 tbsp 水 温的. Add this to the egg mixture and stir to combine.

Sift the ¾ cup 通用面粉 筛过 into the bowl and gently fold with a Spatula until just combined and no dry streaks remain. Do not overmix — a few small lumps are fine. The batter should be thick but pourable, similar to a slightly thick American pancake batter.

Cover the bowl with Plastic Wrap and let the batter rest at room temperature for 30 minutes. This relaxes the gluten and helps the pancakes cook up tender and fluffy.

Heat a non-stick Skillet or Griddle over medium-low heat. Lightly dab a paper towel with Neutral Oil and wipe the surface — you want just a very thin, even coating. If the pan looks shiny with oil, it's too much; wipe away the excess.

Once the pan is evenly heated, pour about 2 tablespoons of batter per pancake onto the surface, letting it spread naturally into a round about 3.5 inches in diameter. Cook 2–3 at a time without crowding.

Cook undisturbed until bubbles form across the surface and the edges look set and matte (no longer shiny), about 1.5 to 2 minutes. Flip gently with a thin Spatula and cook the other side for 1 to 1.5 minutes until golden. The pancakes should be evenly browned on both sides. Transfer to a plate and cover loosely with Plastic Wrap to keep them soft and moist while you cook the rest.

Repeat with the remaining batter, wiping the pan with the oiled towel between each batch if needed. You should get 12 pancakes total (6 pairs). Adjust the heat down if they are browning too quickly.

Lay 6 pancakes flat-side up on your work surface. Scoop about 3–4 tablespoons (roughly ¼ cup) of 1 ½ cups 粗豆沙或细豆沙（红豆馅 / anko）超市购买或自制；粗豆沙有颗粒，细豆沙光滑 onto the center of each. Use the back of a spoon to spread it slightly, leaving a small border around the edge.

Top each with a second pancake, flat-side down, pressing gently so the 1 ½ cups 粗豆沙或细豆沙（红豆馅 / anko）超市购买或自制；粗豆沙有颗粒，细豆沙光滑 spreads just to the edges. Wrap each assembled dorayaki individually in Plastic Wrap and let them rest for at least 10 minutes before serving — this allows the moisture to equalize and makes the pancakes even softer.