In a clean bowl, crack 3 eggs. Add 60g granulated sugar and 60g whole milk. Use a whisk or chopsticks to mix quickly until the sugar is fully dissolved. Stir until the mixture is smooth and uniform.

Sift 100g all-purpose flour (or cake flour) into the egg-milk mixture. Whisk gently until the flour is incorporated and no dry lumps remain, forming a smooth batter.

Add 60g cooking oil and 20g toasted black sesame seeds to the batter. Stir patiently until the oil is fully absorbed, and the batter becomes smooth and slightly thick but still pourable. Set the batter aside.

Place the waffle cone pan on the stove over low heat and preheat both sides for 1-2 minutes. You can test by hovering your hand over the pan—you should feel a gentle heat.

Scoop a spoonful of batter and pour it into the center of the preheated pan. Close the lid. Cook over low heat, tilting the pan occasionally to distribute the heat evenly. Cook until the batter turns lightly golden.

Position the prepared ice cream cone mold onto the warm pancake. Use chopsticks to guide and roll the pancake tightly around the mold. Work quickly to shape it before the pancake cools and hardens.

Carefully remove the cone from the mold and let it cool completely on a flat surface. Repeat with the remaining batter.