1/2 stick butter, melted
1 3/4 c. milk
1/2 c. Eggbeaters egg substitute (or 2 whole eggs, beaten)
2 c. biscuit mix
Corn oil cooking spray
Powdered sugar

Mix together butter, milk, Eggbeaters, and biscuit mix. Batter will be lumpy. Refrigerate overnight. If batter is very thick, add milk and stir. Batter should be thinner than that used for regular pancakes.

Spray pancake griddle with cooking spray and heat. When very hot, spoon about 2 1/2 tablespoons batter per pancake onto griddle. Cook until set and flip over. Cook 30-40 seconds more. (Do not over cook.) Pancakes should be thin.

Remove from griddle and place on platter. Sprinkle with powdered sugar and cool slightly. Roll jelly-roll style and again sprinkle with powdered sugar. Serve immediately. (Any leftover batter may be refrigerated and used within 3 days.)

VARIATION: Add 2 small mashed bananas to batter.