In a large bowl, combine egg, sugar, honey, milk (30mL), and oil. Mix until it is fully incorporated.
Sift in all-purpose flour and baking powder. Use a spatula and cut-and-fold method to mix the dry ingredients into the wet mixture.
Set aside to allow the batter to rest for at least 30 minutes. While waiting for the batter to rest, work on the chestnut paste (see below).
Once the batter is ready, add another 15mL milk. Mix until combine. The batter should now be slightly runny.
Preheat your non-stick pan under medium-low heat for at least 2-3 minutes. I don’t recommend to grease your pan because you won’t be able to get a nice golden-brown color.
Using a ladle or measuring up, pour the batter on to the pan to create 8cm diameter pancakes. Try to pour the batter in one go; otherwise the color wont be even.
When the surface starts bubbling, flip over and cook the other side for 10-15 seconds.
Continue to repeat steps #6 and 7 until all batter is used up.