Dorayaki

Method

1. In a bowl, beat 4 eggs with 120 g sugar until light and fluffy.
2. Add 2 tablespoons of honey, 30 g melted butter, and 30 ml warm milk. Mix well.
3. Sift together 200 g flour and 8 g baking powder, then gradually add to the wet mixture, stirring until smooth.
4. Optionally let the batter rest for 30 minutes (the chef skipped this step).
5. Heat a non-stick pan over medium heat and lightly grease with oil using a paper towel.
6. Pour a small ladleful of batter into the pan to form a round disc about 10 cm wide.
7. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.
8. Transfer the cooked pancake to a plate and use a round cookie cutter to trim edges for a perfect circle.
9. Repeat with remaining batter, making pairs of pancakes.
10. Spread a generous layer of Nutella on one pancake, then top with another to form a sandwich.
11. Optional: dust with a little sugar before serving.