4-year-old: Mom, can we be in two places at the same time?
Me: No, of course not.
4-year-old running to his sister: Mom said no.
6-year-old: Yes, we can. We are in D.C. and we are in the U.S. too. See?

Dorayaki (Japanese pancakes)

Method 1

(Adapted from Savoury Days)

For about 30 small individual pancakes (or 15 dorayaki)

1 egg
2 eggs (separated)
20g sugar
15g honey
1/2 tsp vanilla extract
120g milk
15g oil
135g cake flour (sifted)
3/4 tsp baking powder
25g sugar
1/8 tsp cream of tartar
Filling (red bean paste, Nutella, jam)

1. In a large bowl, use a whisk to mix 1 egg + 2 yolks + 20g sugar + honey + vanilla extract + milk + oil + cake flour + baking powder.
2. Use a handheld mixer to beat 2 egg whites + 25g sugar + cream of tartar.
3. Use a whisk to combine 1/3 of egg white mixture to batter in step (1).
4. Use a spatula to fold the rest of egg white mixture to the batter.
5. Heat a non-stick skillet under medium heat.
6. Spoon a tablespoon of batter on skillet. Cook until bubbles appear (about 2 minutes). Flip and cook for another minute.
7. Spread a thin layer of filling on one pancake, and place another one on top.

Method 2

(Adapted from Savoury Days)

3 eggs (cold)
40g sugar
15g honey
1/2 tsp vanilla extract
105g cake flour (sifted)
3/4 tsp baking powder

1. In a large bowl, use a whisk to mix eggs, sugar, honey and vanilla extract.
2. Add cake flour and baking powder.
3. Mix until just combined. Do not over-mix.
4. Cover and refrigerate for about 15 minutes.
5. Cook as described in method 1.