Break an egg into a bowl, add sugar, and mix with a whisk.
You don't need to be so careful. As long as the ingredients are mixed, it's ok.
Add the dry ingredients. You don't need to sift the bread flour because it won't get lumpy.
The stiffness of the batter changes depending on the size of the egg, so adjust the amount of milk accordingly.
Lightly mix, and add the milk.
If you want to make the batter rise, add a small amount of milk (It will be voluminous, but the batter will be slightly hard).
If you want to make fluffy pancakes, add a generous amount of milk The batter will be fluffy as a blanket with more milk.
When you mix the mixture, warm a frying pan.
Prepare a wrung out kitchen towel, and place the heated frying pan on top of it.
Did you hear a sizzling sound? Leave it for 3 seconds.
Pour in the batter and cook over low heat.
It depends on the size of the batter, but if you spoon the batter, the air bubbles come out on the surface in 1 ~ 2 minutes.
Flip, and cover with a lid, then cook for another 1 ~ 2 minutes. And it's done.
Story Behind this Recipe
This is a bread flour version of my favourite pancakes.
When you use a non-stick frying pan and use this method to cook, you don't need to use oil, and the pancakes will flip nicely. Place the frying pan on top of the wrung out kitchen towel each time when you pour in the batter.