1. In a medium bowl, use an electric mixer to beat the egg and sugar until smooth and fluffy. Add honey, glucose, mirin, dissolved baking soda and mix well.
2. Add sifted flour into the bowl and mix all together with a egg whisk. Add heavy cream (option) and mix.
3. Heat a frying pan (or non-stick frying pan) with a small amount of oil over medium-high heat and wipe excess oil. NOTE : the frying pan should be very hot. Reduce the heat to low and pour about 2 to 3 tbsp of batter from #2 (we want to make about 7 to 8 cm diameter dorayaki) onto the pan like when you make a pancake.
4. When small bubbles have appeared on the surface of dorayaki, then gently flip over using a spatula and cook the other side until nicely brown.
5. Transfer to a plate and let it to cool to room temperature.
Spread anko/azuki bean paste and whipped cream (if you like) on one pancake, then cover it with another to make a sandwich.
Wrap dorayaki with plastic wrap until ready to eat.