Place the eggs, honey, sugar, flour, baking powder and mirin in a large bowl. Whick well until the mixture turns a bit pale and is well mixed. It should look like pancake batter with a similar consistency.
If too thick, add more water by the TBSP until you reach the desired consistency.
Set the batter aside, covered, for at least 30 minutes.
Preheat a large fry pan, nonstick, at medium low heat.
Have a small bowl of canola oil and a paper towel. Did the towel in the oil and lightly coat the pan with each set of pancakes you cook.
Use about 1/4 cup of the batter, for a pancake ~3 inches in diameter.
Once multiple bubbles form and pop, carefully flip the pancake and cook the other side. Both to a light golden brown color.
Once cooked, set aside, covered with a lightly damp towel to prevent drying.