Crack the eggs into a large bowl. Add sugar and the high-temperature yeast. Pour in the milk and whisk until the sugar and yeast dissolve completely.

Add the flour and mix well with chopsticks or a whisk. If small lumps appear, gently press them out while stirring.

Continue mixing until the batter becomes smooth, lump-free, and pourable. When you lift the whisk, the batter should flow down smoothly.

Note: If you like a corn flavor, replace part of the flour with cornmeal, such as 200g flour + 100g cornmeal.

Cover the bowl with plastic wrap and place it in a warm spot. Let the batter ferment until doubled in size and covered with small bubbles.

Once fermented, stir the batter thoroughly to release the trapped air and return it to a smooth consistency.

You can also cover the batter and refrigerate it overnight to save time the next morning.

Note: Releasing the air after fermentation is important. If skipped, the pancakes may develop large holes inside.

Preheat a nonstick skillet over low heat. Lightly brush or spray the pan with oil and wipe it evenly with a paper towel. (You can also cook them without oil.)

Scoop one spoonful of batter into the pan. Each spoonful will naturally spread into a small round pancake.

Cover the pan with a lid and cook slowly. When the surface forms small bubbles and the edges begin to set, flip the pancake.

After flipping, you may add a thin layer of oil if desired. Cover again and cook until both sides are golden brown.

Press gently with your finger—if the pancake springs back quickly, it is fully cooked. Remove from the pan and repeat with the remaining batter.

Take two pancakes. Spread a layer of red bean paste on one pancake and place the second pancake on top.

Press gently so the filling spreads evenly. Your homemade dorayaki-style pancake sandwich is ready to enjoy.