Heat a non-stick skillet over a little more than medium heat. Add oil to the pan and heat up so the batter does not spread out too quickly.
Note: Temperature is important for these pancakes to keep them fluffy. Not enough heat, and the batter will spread too thin. Too much heat, and the outside will burn before the inside cooks.
Working in batches, pour batter into 6 pancakes. The batter should spread to only about 4 inches. The amount you can fit in the pan will vary with the size of your pan; do not overcrowd the pan.
Cook slowly and turn when the pancake has browned appropriately. You need to cook these pancakes slower than the average pancake so the center of the pancake gets cooked. Watch carefully and turn down the heat if they are cooking too quickly.