1. Combine the eggs, sugar, honey, milk, and water together in a large mixing bowl and whisk until well combined
2. Sift in the flour and baking powder and mix until smooth
3. Cover with cling wrap and let the batter rest for at least 30 minutes in the fridge 
4. Uncover and pour into a jug
5. Heat a non-stick frypan over medium-low heat
6. Wipe the surface of the frypan with a paper towel lightly drizzled in vegetable oil
7. Then pour the pancake batter onto the pan in small rounds, try not to make more than 3 at a time
8. Cook for 2-3 minutes, or until you notice bubbles on the surface of the pancake
9. Then flip and continue to cook for another 1-2 minutes
10. Remove from the pan and continue until all the batter has been used

Red Bean Paste

1. Wash the red beans and place them in a medium-sized saucepan
2. Cover the red beans with water until they are completely submerged, cover and bring it to a boil
3. Cook the beans for 1-1.5 hrs or until the beans are easily mashed between your fingers
4. Alternatively, you can cook the beans in a pressure cooker for 15 minutes
5. Drain the cooked beans
6. Combine the beans and brown sugar in a small saucepan over medium heat and cook for 10-15 minutes, or until it thickens into a paste
7. Remove from the heat and cool