Preparation

1. Prepare one batch of tsubuan anko.
2. Sift the flour.
3. Dissolve the baking soda in half the water (10 ml / 2 tsp.).

Directions

1. Make batter.
   
   1. In a bowl lightly scramble the egg. Add the sugar and whisk until it turns pale.
   2. Add the honey and mix well. Add the baking soda mixture and mix well.
   3. Add the flour and fold with the whisk until just mixed; avoid over-mixing or making it frothy.
   4. Cover with plastic wrap and let rest in the refrigerator for 20-30 minutes.
   5. Remove from refrigerator and add remaining water (10 ml / 2 tsp.) and fold in gently until mixed. The batter should be thin enough to fall easily off the whisk.
2. Fry.
   
   1. Lightly grease a nonstick frying pan with the oil; wipe up any excess with a paper towel. Heat the pan over low to medium-low heat.
   2. Gently pour a Tablespoon of batter into the pan to make a pancake about 3-4 cm (1.5") in diameter. Repeat to cover the pan, leaving some space between them.
   3. Once the surface begins to form bubbles, flip the pancakes over with a spatula and cook the other side until lightly browned. Repeat until you’ve used up the batter; it should make 20 pancakes total.
   4. Cool the pancakes on a cookie sheet or in a cake pan in a single layer with the first side you cooked up (it should be the more attractive of the two); cover with plastic wrap to keep them from drying out.
3. Decorate.
   Spread a generous layer of anko on the underside of a pancake, cover with a second one, and gently press together. Keep the nice-looking sides (the first side cooked) outward.