Gather the ingredients: Maida (all-purpose flour), egg, milk, water, salt, and oil for cooking the pancakes.
In a mixing bowl, combine the maida, salt, egg, and 1 tsp oil. Gradually add milk to form a smooth paste. Continue adding the remaining milk and some water to achieve a batter consistency that smoothly falls off the spoon in a thick stream.
Let the pancake batter rest for 15 minutes. This allows the flour to absorb the liquids and results in a fluffier texture when cooked.
Place a heavy-based frying pan over high heat. Add 1 Tbsp of oil. Once the oil is hot, lower the heat. Swirl the oil around the pan to coat it evenly, then drain off the excess oil, leaving a lightly greased pan.
Turn up the heat to medium-high. Pour enough batter for one pancake into the pan and spread it out gently with the back of a ladle to form a circular shape.
Lower the heat to medium. Cook the pancake on one side until it turns light brown. Then, carefully flip it over using a spatula and brown the other side.
Once both sides are golden brown, transfer the pancake to a plate. Repeat the process with the remaining batter. Serve the pancakes hot with your favorite toppings like maple syrup, honey, or fresh fruits.
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