Teet Pancake Mix

Preparation:

1.  In a large bowl, scoop the quantity of Teet Pancake mix of your choice. Make a center and pour your whisked egg, water/milk, and little non-cholesterol oil. Mix until less moistened (do not over mix).
2. Heat a lightly oiled frying pan over medium-high heat. Pour or scoop the batter into the pan, using approximately 1/4 cup of each pancake.
3.  Cook until the surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes.
   Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in the oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.