Step 4) For each pancake, ladle scant 1/3 cup batter into skillet. Tilt skillet to spread batter. Drizzle with about 1 teaspoon of the beaten egg. Cook 2 to 3 minutes or until edges appear set; turn pancake and press with spatula. This will help to crisp and brown the bottom. Cook an additional 2 to 3 minutes until lightly browned. Repeat with remaining pancakes.