Use 2 12 cm / 4.7 inches rings (height 5 cm / 2 inches). Use room-temperature eggs and milk if possible. Melt the butter with a microwave; set aside. Beat milk, an egg, and yolk until combined; set aside. Line the side of the rings with parchment paper and set it aside.

Put the flour and baking powder into a bowl while sifting together. Add granulated sugar to it and stir well. Make a dent in the center.

Pour about half of the egg mixture into the dent. Stir gently to mix with the around flour until smooth and heavy. (Please don't mix all the flour)

Add the remaining egg mixture and stir gently until smooth. Add melted butter and stir well.

Heat oil in a frying pan on medium-low heat. Wipe off the extra oil. Place it on a wet cloth. Cool it down until steam hissing becomes quiet.

Turn down the heat as much as possible. Put the frying pan on. Place the ring in the center (lined with parchment paper).

Pour half the cake batter, place a lid on the frying pan. Cook it for 20 minutes until doubled.

20 mins later, insert a knife between the side of the ring and the paper, and if the edges are dry and set, remove the ring.

Peel the paper out, turn over the cake. Cook it for 5 minutes. Please eat freshly baked. Top with butter or honey. It tastes good. Repeat with the remaining batter.