Pour enough batter on a greased griddle to form a 3-inch pancake. Let it cook until bubbles pop on the top, about 1 1/2 minutes. (There will only be a few bubbles, not the many that are typical of regular pancakes.) Flip and cook another 1 1/4 minutes, until golden brown. Do not press down on the pancakes to "speed up" the cooking. They don't like it; they have to take their own sweet time. (This is also true of hamburgers, by the way.)

If you make the batter ahead of time, keep it in the refrigerator until the moment it is used; this will keep the pancakes from deflating. Do not make batter more than 6 hours ahead of time for best results.