1) Make the batter

Step 1.1 — Bowl setup
Put 125 g mix into your bowl.

Step 1.2 — Add egg first
Crack in 1 egg.

Step 1.3 — Add a little milk
Pour in just a bit of milk first — like 50 ml
Step 1.4 — Whisk into a thick paste
Whisk until it becomes a smooth thick paste

Step 1.5 — Add the rest of the milk gradually
While whisking, slowly add the remaining milk up to 200 ml total.

The batter should be thin and pourable, like cooking cream.

Heat the pan properly (this matters a lot)

Step 2.1 - Pan on medium heat

Turn heat to medium (not high).

Step 2.2 - Add a small piece of butter

Add a small knob of butter (like ½ teaspoon).
Swirl it around the pan.

Step 2.3 - The “sizzle test”

Drop 1 small drop of batter in the pan:

If it gently sizzles -> perfect

If it explodes/spits hard -> too hot (lower heat 1–2 steps)

If it does nothing -> too cold (wait 30–60 seconds)

Cook pancakes (thin + rollable)

Step 3.1 — Stir batter before each pancake
Batter settles. Quick stir each time.

Step 3.2 — Pour batter
Pour about 1 ladle (or ~⅓ cup).
Immediately tilt the pan in a circle so batter spreads thin.
If it doesn’t spread well → batter too thick:
add 1–2 tbsp milk, whisk, continue

Step 3.3 — Cook side 1
Cook 45–75 seconds.
Look for signs:
edges start looking dry
surface goes from shiny → matte
you can slide spatula under edge easily

Step 4.1 — Flip
Get spatula under it and flip in one move.

Step 4.2 — Cook side 2
Cook 30–40 seconds.
Second side cooks faster.

Step 4.3 — Move to plate
Put pancake on a plate.

Step 4.4 — Repeat
Before the next pancake:
add a tiny bit more butter only if pan looks dry
(too much butter = greasy pancakes)

You should get 8-10 pancakes.

Feel free to add toppings per taste