• All-purpose flour160g (240g)
• Sugar50g (75g)
• Baking powder4g (6g)
• Egg1 (2)
• Milk160–170g combined with egg (240g)
• Mayonnaise2–5g (3–7g)
• ★Oila small amount

1. 1

   In a bowl, combine 160g all-purpose flour, 50g sugar, and 4g baking powder. Mix well with a whisk.

2. 2

   In another bowl, crack 1 egg and add milk until the combined mixture reaches 160–170g.

3. 3

   Add 2–5g mayonnaise to the egg-milk mixture and whisk well until combined.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until there are no lumps.

5. 5

   Heat a frying pan over low to medium-low heat. Once warm, lightly oil the surface with ★oil.

6. 6

   Pour the batter generously onto the pan and cook until the surface begins to dry.

7. 7

   When small bubbles appear on the surface, flip the pancake, cover with a lid, and cook until the batter puffs up.

8. 8

   Transfer the cooked pancake to a plate and serve.

Mixing the mayonnaise thoroughly helps it blend smoothly into the batter, creating a silkier texture. Since the batter is thick, use a spoon or rubber spatula to transfer it to the pan for easier handling.

• Calories320 kcal
• Protein8.5 g
• Fat9 g
• Carbs52 g
• Sodium0.4 g