Spoon in about 2 tablespoons of batter at a time, flatten with the back of the spoon into a thin pancakes.
Fry on each side until golden.
*note*: I ask Chef Kate if she used Pam for her griddle method. Here is her reply:
"Just dry--using the smooth plates of an electric waffle iron with removable plates-I got it good and hot and then cooked them, letting them cook on one side and then turning only once - No sticking and really delicious and a lot less calories and fat.".