4. Mix the dry ingredients.
In a separate bowl, combine the flour and baking powder. This step helps to distribute the raising agent more evenly and prevents lumps from forming.
Gradually incorporate this mixture into the main bowl, stirring gently. There's no need to overmix; simply blend the ingredients until you have a thick, smooth batter free of lumps. The batter should be thick enough to hold its shape in the pan without spreading too much.
5. Cook the pastries in a pan.
Heat a non-stick pan over low heat and add a drizzle of oil. When it's hot, pour small portions of batter into the pan using a spoon or a piping bag.
Cook the pastries over low heat until they are cooked through but not burning on the outside. When small bubbles appear on the surface and the bottom is golden brown, carefully turn them over and cook the other side until golden brown.
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