Steps

1. Mix the eggs, caster sugar and honey together in a bowl. Sift in the flour, and mix briefly with a spatula.
2. Leave the mix to rest, at room temperature, for 30 minutes.
3. Heat a non stick frying pan on a low heat. Take 1tbsp of the mixture and spread in a circle onto the pan, around 8cm in diameter.
4. When small bubbles appear on the surface, flip the pancake over and cook until golden.
5. Place the pancakes on a plate. Moisten a tea towel, squeeze out all the excess water, then place over the pancakes to stop them from drying out. Leave to cool.
6. Take two pancakes and fill with some pre-prepared anko, either the smooth koshian type or the whole bean tsubuan style.