Steps

1. Beat the eggs, sugar and corn syrup until they turn almost white. Mix the flour with the baking powder and stir in gradually. Add water as needed, until you are left with a smooth batter.
2. Heat up a frying pan and wipe with a paper towel dipped in oil, Carefully pour in 1 tbsp of batter at a time, making 12 mini pancakes about 8cm in diameter. Turn the pancakes only once, and cook them until they are gold in colour. Then set them aside to cool down.
3. Put a heaped teaspoon of bean paste into the middle of half the pancakes, spreading the past out so that it is thick in the middle and thin around the edges. Cover with another pancake to complete the dorayaki.
4. Serve warm or at room temperature, preferably with tea. To preserve their moisture, wrap them in wax paper.