Whisk eggs, sugar and honey in a large bowl and set aside.
In a separate bowl, mix flour and baking powder.
Slowly add flour to the egg and sugar mixture while whisking and add water. The batter should be thick but easy to pour (instead of super sticky) at the same time.
Brush a little oil in the pan and use a paper towel to remove the excess oil drops. It’s important for the pan to have as little oil as possible since we want the pancake to have a uniform brown color.
Turn the heat to low and slowly pour about 3 tablespoons of batter into the pan in a swirling motion (this helps in making the pancake perfectly round).
If your pan is big enough to hold more than one (mine is able to make two pancakes at the same time), go ahead and make more pancakes.
When you see the top of the pancake bubbling – after 2-3 minutes – flip it over and cook for another 2-3 minutes. Repeat this step until all the batter is used.
Grab a pancake and spread 2-3 tablespoons of anko. Top with another pancake and set aside. Repeat until all the pancakes are used. Serve.