Method

• 01
  Preheat a skillet or griddle to medium-high heat. Coat with nonstick cooking spray if not using a nonstick fry pan or griddle.
• 02
  Separate the egg – placing the white in a medium (like 4 cups) size bowl and the egg yolk in a small (like 2 cup) bowl.
• 03
  Whip the egg white for 2 or 3 minutes until peaks form. Mix the Pancake Mix, together with the water into the egg yolk in the small bowl. Stir with spoon to blend well.
• 04
  Cook’s Tip: Test your griddle or skillet to be sure it's hot enough by sprinkling a few drops of water on to it. Water should sizzle a bit and bounce off the surface. Now it's ready for action.
• 05
  Gently “fold” the pancake/egg yolk mixture into the whipped egg white. A wooden spoon works well for this. Simply roll the spoon over the pancake mixture and bring it slowly around down deep into the bowl in a circular motion and back up again.
• 06
  Repeat the folding in lightly, rotating the bowl with each folding a few times to blend the heavier mixture gently into the light egg whites, but stop when mixture is just blended. Don’t overdo it.
• 07
  Using a large spoon, divide pancake batter into 4 portions and place one or two pancakes (or more if you have a large griddle or skillet) on the surface of the hot pan and lightly spread out the batter with the back of the spoon to 4” wide. Repeat with the remaining 3 pancakes and cook as you would a normal pancake but double the time (about 2 minutes total) - because the pancake is thicker, of course. Flip the pancake and cook for another couple minutes on the reverse side.
• 08
  Serve with this great low carb sugar alcohol-free maple syrup recipe, or as desired. Delicious. Makes 4 – 5” fluffy pancakes at just 1 net carb per pancake. Pancakes may be frozen (tightly wrapped) for up to 2 months.