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1
Measure all ingredients and whisk in a bowl.
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2
(No need to sift!)
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3
Crack the egg into a measuring up.
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4
Pour in the milk until it reaches 170 ml.
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5
If you're weighting, then there's no need to measure!
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6
Do it whichever way.
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7
Add mayonnaise and a small amount of the milk and egg mixture into a bowl.
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8
Whisk well.
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9
This is key for a fluffy finish even when it's cold!
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10
Combine the mixture from Step 4 with that of Step 1.
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11
Mix thoroughly.
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12
Heat a frying pan over low high or medium low heat.
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13
Spread oil when it's heated enough (no need to add oil afterwards).
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14
Scoop and spread a heaping amount of batter.
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15
This determines the size of the pancake!
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16
When the surface gets bubbly, flip over before it dries up.
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17
Cover the pan and pan-fry.
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18
It will rise to about twice its original thickness.
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19
If the pancakes aren't being served immediately, make sure to cover with plastic wrap to prevent drying.
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20
Also microwave for a fluffy finish.
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21
The dough won't rise if it spreads too much.
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22
Once it's poured into the frying pan, just fix its shape - nothing else.
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23
Flip it over when the surface begins to form smaller bubbles as opposed to larger ones.
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24
Check out how it's like on the other side before flipping over.
