Instructions: HEAT griddle or skillet; grease if necessary. Beat all ingredients with wire whisk or hand beater until well blended.

POUR batter by scant 1/4 cupfuls onto hot griddle.

COOK until edges are dry. Turn; cook until golden brown. About 13 pancakes.

Bran Pancakes: Increase milk to 1-1/3 cups. Fold in 1/2 cup bran cereal shreds. About 16 pancakes.

Sweet Cornmeal Pancakes: Increase milk to 1-1/3 cups. Beat in 1/2 cup yellow cornmeal and 2 tablespoons sugar. About 16 pancakes.

Whole Wheat Pancakes: Increase milk to 1-1/3 cups. Beat in 1/2 cup Gold Medal whole wheat flour. About 15 pancakes.

No-Cholesterol Easy Pancakes: Substitute 3 egg whites or 1/2 cup cholesterol-free egg product for the eggs. Use skim milk.

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