3 eggs, beaten.
1 1/2 tablespoon honey.
2 cups reduced fat milk.
3 teaspoons of unsalted, melted margarine.
2. Beat eggs thoroughly. Add the eggs, melted margarine and the honey to the mixing bowl.
3. Half the milk to the dry ingredients, start mixing.
4. Add the rest of the milk, mix until the batter is a desired consistency.
5. Heat one teaspoon of margarine in a frying pan over a medium to high heat. Use a large spoonful of the batter for each pancake, and cook the pancakes in batches, adding a little margarine to the pan as needed.