Marshmallow Dorayaki

Crack the eggs into a bowl, add sugar and a pinch of salt.

Mix on the lowest mixer speed or with a regular hand whisk, simply combining the ingredients.

Add vanilla and honey, mix again.

Pour in the milk and mix once more.

Sift the flour with baking powder and mix until smooth.

Let the batter rest for 10–15 minutes.

Lightly grease the skillet with oil and wipe it with a paper towel.

Pour a portion of batter into the center of the hot skillet and cook over medium heat for about 2–2.5 minutes until bubbles appear.

Flip and cook the other side for about 30 seconds more, then let cool.

For the marshmallow, cover the gelatin with water and let it bloom, unless it's instant.

In a saucepan, combine the sugar and water, bring to a boil, and simmer for 3–4 minutes.

Melt the gelatin until completely liquid.

Pour the hot syrup into a mixing bowl, add the melted gelatin and flavoring, and whip with a mixer until fluffy.

Transfer the marshmallow into a piping bag.