1. Start with the eggs and sugar
In a medium bowl, crack in your eggs and add the sugar. Whisk them together using a hand whisk or a fork until the mixture becomes light, pale, and a little frothy. This is where the magic starts — it’s going to help give your cake that fluffy, light texture.

2. Fold in the flour
Now, gently add in your flour. If you’re using all-purpose flour, you can sift it in for an extra smooth batter. Mix until everything is well combined and lump-free. The batter should be thick but still pourable — kind of like a pancake batter, but a little smoother.

3. Get your pan ready
Heat a non-stick frying pan (about 8 inches is perfect) over low heat. Lightly grease it with a little butter or oil so nothing sticks — this step is key!

4. Cook low and slow
Pour the batter evenly into the pan and cover it with a lid (this helps the cake rise and cook through without flipping). Cook on very low heat for about 8 to 10 minutes. You’ll know it’s ready to check when the top is no longer liquidy and the edges start to pull slightly from the sides.

5. Flip if you dare (or don’t!)
If you’re confident and want both sides golden, gently flip the cake using a spatula and cook for another 1–2 minutes.
BUT — it’s 100% okay to skip flipping. Just keep the lid on, and let it finish cooking gently with steam. You’ll still get a soft, fluffy cake with a beautiful golden bottom!

6. Let it cool slightly… then serve warm 😍
Dust with powdered sugar, drizzle with honey or maple syrup, spread on some chocolate hazelnut spread or jam, or top with fruit and whipped cream. Honestly, even plain, it’s delicious — soft, eggy, and lightly sweet