Prepare two baking bowls, one medium one large. Pick an egg and separate its egg white to large bowl and egg yolk to medium bowl.

In the medium bowl, add milk, flour alongside egg yolk. Mix with a whisk until smooth and the mixture turns to pale yellow.

In the large bowl, beat egg white with a hand mixer until it looks bubbly. Atheneum, add sugar gradually, say, one third of the total sugar at a time, and keep beating until it forms stiff peaks.

Gently move one third of the whipped egg white foam to the egg yolk bowl with spatula. Gently fold them until no more white streaks. You want to keep the texture fluffy so please do not stir! Just gently fold them.

Move the batter back to the egg white bowl (large). You can create some space for the batter to land first so that the heavier mixture doesn’t smash the fluffy texture of egg white mix. Fold them gently.

Heat a medium sized pan with oil. Bring some mixture to pan and heat it for about 2-3 minutes each side.