1. Heat oil in large non-stick skillet.
2. Whisk together the pancake mix and water in a bowl until smooth. 
3. Spoon 15 mL (1 tbsp.) of batter onto skillet and cook 1 minute per side. 
4. Repeat until batter is used up. 
5. Slide 4 mini pancakes onto a toothpick. 
6. Dust with icing sugar, accompany with strawberries, and serve with maple syrup. 

Chef’s secret

For small, thick pancakes, add less water than indicated in package instructions.