Instructions: Each batch makes 12 to 14 4-inch pancakes or 5 large waffles.

TO MAKE A BATCH:
1. In a mixing bowl, beat the eggs with a whisk until they are well mixed, then whisk in the milk and the melted butter.

2. Add the mix and stir the batter with a fork or the whisk just until the dry ingredients are moistened - it will be a little lumpy. (The pancakes will be better if you dont stir the batter until it is smooth.)

3. Bake the pancakes on a hot griddle, greased or not, depending on the manufacturers instructions (400-degree setting for electric griddles or skillets), ladling out a scant 1/4 c. of batter for each cake. Turn the pancakes when one or two of the bubbles on top have burst and the edges begin to lose their gloss, then bake the second side until no more steam rises, or until the light touch of a finger leaves no imprint. Serve the pancakes at once on warmed plates.

Variation: You can also substitute buttermilk for sweet milk here.

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