1Have Olive oil and a bit of butter (I use Smart Balance) heating in a cast iron skillet until hot. Be careful not to get too hot as it will burn. Mix meal, eggbeaters or egg and milk until mixed well. Start out with about 2/3 cup milk, and add more if needed. Buttermilk will make it thicker and 2% will make it thinner, so just judge how much you will need. You don't want mixture too thin. Spoon mixture into hot oil, about pancake size. Cook until bubbles form in the center, like cooking a pancake. Turn and cook on other side until done. Repeat until all batter is used. Makes about 6-7 pancake size pieces. Serve hot. **You can add chopped onions, jalapenos, etc. to the batter before cooking if you want.