Prepare the custard in advance. In a pot, whisk together egg yolks and sugar, add in cornstarch, mix to combine. Add in vanilla extract and stir in warm milk. Combine well.

Transfer the cooked custard to a bowl, and wrap with cling film. Make sure the cling film touches the surface area of the custard to maintain moisture.

Keep it chilled in the fridge.

Make the dorayaki pancakes. In a mixer bowl, whisk together eggs and sugar. Add in vanilla extract and honey, mix well.

Sift in the dry ingredients, whisk to combine. Add in milk and mix well.

Heat a dash of oil in a non-stick frying pan over low heat, then use a piece of kitchen towel to wipe out the oil. This is key to ensuring the pancakes are cooked till golden brown evenly.

Pour in ¼ to ⅓ ladle of pancake batter to the pan, heat until the surface of the batter starts bubbling (about 1-2 minutes), flip over the pancake and cook the other side (about 30 seconds). Cook one pancake at a time and grease the pan between batches as needed.

Repeat for the rest of the batter. This recipe makes 10 pancakes.

In a mixer bowl, add in heavy cream and sugar. Use a hand mixer to whip the cream until it forms firm peaks.

Add in the strained custard and fold the mixture until well combined.

Assemble the custard cream dorayaki. Place a piece of cling film on a plate, then place a slice of pancake with the bottom side facing up.

Freeze for 30 minutes before serving.